Tangy and subtly sweet, Hibiscus flowers are most commonly used in teas and infusions. Almost cranberry like in flavor, with a rich, deep red color,
Hibiscus shines as a refreshing ice tea, agua fresca, or in a simple syrup for cocktails such as a Hibiscus Margarita or Tangy-Tart Cosmo. Traditionally, steeped petals can be added to sauteed onions for tacos and enchiladas. Hibiscus can also be used in sauces and marinades, especially for game, and in all manner of deserts, including cakes, meringues, and tea cookies.
Brewing Suggestions: Brew for 4-6 minutes at 210°F; 1 steeping.
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