Dinner Nights
Gabby Dinner Nights

March 19, 2015

April 1, 2015

May 30, 2015

>Full Schedule


Featured Recipes
Featured Recipes              >more


Enjoy fabulous recipes from some of Denver's finest chefs.

>Download the recipe book here

Linda Appel Lipsius

Co-Founder & CEO
Teatulia Organic Teas

Hibiscus Simple Syrup

There are so many excuses to boast the color red in February: National Wear Red Day is on the 1st, Valentine’s Day falls on the 14th, National Cherry Pie Day is on the 20th , the 27th is National Strawberry Day, and we celebrate National American Heart Month all 28 days of the month. So it’s the perfect time to share a treat made with my favorite bright red herb—hibiscus.

Countries around the world steep dried hibiscus flowers into a ruby-red, tangy herbal infusion that can be served either hot or cold. Making a simple syrup out of the flowers is a great way to carry the bright flavor and beautiful red color of the flower into treats that aren’t typically served in a teacup. I like to use the syrup to flavor cocktails, but mixed with sparkling water it makes a gorgeous, kid-friendly homemade soda. You can also drizzle it over desserts for stunning color and unique flavor. Try it out on the ones you love this month!

Hibiscus Simple Syrup

Makes about 2 cups


1½ cups water

1½ cups sugar

1 (1-ounce) portion pack Teatulia Hibiscus Berry Iced Tea bag (or 4 heaping tablespoons dried hibiscus flowers or your favorite hibiscus herbal tea blend) http://www.teatulia.com/products/hibiscus-berry-iced-tea.htm


Whisk water and sugar together in a small saucepan. Bring to a boil, whisking constantly to dissolve sugar. Add tea bag (or loose flowers/tea blend) and continue to boil for 5 minutes. Remove from heat, cover, and steep until almost cool. Strain syrup into a clean container and discard tea bag (or loose flowers/tea blend). Seal container and refrigerate until ready to use.


·      Use 1 Tbsp. syrup per 8 oz. drink to flavor cocktails, sodas, or iced teas.

·      Drizzle over vanilla ice cream, angel food cake, or pound cake.

·      Blend into whipped cream or frosting.

·      Stir into plain or vanilla yogurt.




Linda Appel Lipsius
Co-Founder and CEO, Teatulia Organic Teas



A Denver native, Linda Appel Lipsius is a tea purist. Introduced to Teatulia by her good friend and business partner, Bangladesh native Anis Ahmed, Linda has learned to love and cherish everything about this ancient beverage. A natural for the tea business, Linda lived in Ireland and England and traveled throughout Asia where she learned how central tea is to so many cultures around the world. Now her mission is to educate the American consumer about the benefits of high quality, sustainably-grown tea. 

Lipsius began introducing Teatulia’s single-garden teas to the United States in 2006. Before her career in tea, Linda was a Vice President of Denver-based Orange Glo International where she launched leading brands OxiClean, Kaboom, Orange Glo and Orange Clean in the US, Europe and Asia. Prior to Orange Glo, she directed marketing campaigns for Roche Laboratories at Young & Rubicam. Linda earned her BA from Columbia University and MBA from New York University. A two time featured speaker at the World Tea Expo on the topic of sustainable tea gardens, Linda is an avid runner, yogi and tennis player.