Embercourt Hibiscus-Strawberry Syrup Glaze

Name: Embercourt Hibiscus–strawberry Syrup Glaze
Prep time: 5 min
Total time: 5 min
Yield: about 2½ cups (580 ml)
Cuisine: French Classic
Ingredients: 1 kg quartered strawberries (poached 60 min → strain juice) (1000 g) Strawberry; 15 g JING Hibiscus & Black Currant tea Hibiscus Tea; 500 ml hot strawberry juice Water; 75 g sugar Sugar; 3 g xanthan Xanthan

Independent adaptation of a publicly published Richard Ekkebus recipe. Not affiliated with, sponsored by, or endorsed by Richard Ekkebus.

From a starred kitchen.

Ratio

Water 500 ml

Ingredients

Strawberry — 1 kg quartered strawberries (poached 60 min → strain juice) (1000 g)
Hibiscus Tea — 15 g JING Hibiscus & Black Currant tea
Water — 500 ml hot strawberry juice
Sugar — 75 g sugar
Xanthan — 3 g xanthan

Method

Pour to the lines in order (bottom → top): Water.
Add finishing notes: Strawberry, Hibiscus Tea, Sugar, Xanthan.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Richard Ekkebus. French / contemporary Asian. Cited awards include: Michelin 1*–3* (Amber, Landmark Mandarin Oriental HK); Asia's 50 Best historical.

Originally published as Hibiscus–Strawberry Syrup Glaze.

Adapted from a Richard Ekkebus recipe (Richard Ekkebus / Sassy Hong Kong (Amber, Landmark Mandarin Oriental)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Richard Ekkebus / Sassy Hong Kong (Amber, Landmark Mandarin Oriental) (published as “Hibiscus–Strawberry Syrup Glaze”). Full citation lives in Provenance.

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