Swich | Recipes - Hibiscus-Infused Sweet and Sour Sauce
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Hibiscus-Infused Sweet and Sour Sauce

With floral notes from hibiscus tea, this sweet and sour sauce is a lovely addition to any dish, from spring rolls, to veggie burgers and more. You’ll learn to balance tangy, sweet, and floral flavors while mastering a simple cornstarch slurry technique to achieve the perfect consistency.

Serves 1 | Active Time: 20 minutes | Total Time: 20 minutes
Serves 1 | Active Time: 20 minutes | Total Time: 20 minutes
Chef's Notes

This recipe goes well with Asian dishes, roasted vegetables, sandwiches and more.

Flavors can be adjusted by adding more hot sauce.

Step 1: Prepare the Mise en Place
  • Cornstarch slurry (1 ½ T cornstarch, dissolved in 2 T water)
  • 2 ounces/60 cc brewed hibiscus tea
  • 6 ounces/180 cc pineapple or orange juice
  • 4 T/60 cc rice wine vinegar
  • 4T/60 cc silan or maple syrup, or to desired taste
  • 4T/60 cc of Tamari or Soy Sauce, or to taste
  • 2 T ketchup
  • 1T granulated garlic
  • 1 T granulated onion
  • Dash of hot sauce

Prepare slurry and set aside.

Assemble all other ingredients and place into a bowl. Add slurry and mix well.

Place mixture in a small saucepan. On a low heat, stir mixture until the sauce begins to thicken.

Remove from heat, and allow to cool.

Place in a small jar, cover and place in refrigerator. Will keep for five days.

NOTE: the sauce may thicken, when ready to serve, add one tablespoon of juice or water to dilute the sauce by stirring the juice into the sauce.

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