(Hibiscus sabdariffa) Hibiscus is a plant that is found throughout the world in warm, tropical climates. It is both an annual and a perennial plant. Used primarily in herbal tea recipes, hibiscus flowers are also used to make jams, syrups and cocktails. It has a well-balanced, tart and astringent flavor with a deep red color in the cup.

Brew 1 tsp of herb in 1 cup of water at 212º  - steep for 5 minutes.



Hibiscus Fruit Tea

2 quarts water
4 Tbsp hibiscus flowers
2 Tbsp peppermint leaves
2 Tbsp lemongrass
4 cups fresh fruit (any combination: melon, oranges, papaya, mango, berries...) cut into bite sized pieces

Bring the water to a boil, turn off the heat and add the hibiscus flowers, mint leaves and lemongrass. Steep 20 minutes. Put the fruit into a 2 quart jar. Place a large mesh strainer over the top of the jar and pour the herbal tea liquid over the fruit (straining out the herbs). Refrigerate overnight.


Jamaica Hibiscus Tea

Ingredients:
8 cups boiling water
2 cups dried hibiscus blossoms
1 teaspoon grated fresh ginger
1 cup sugar
2 Tbsp. fresh lime juice

Preparation: Pour boiling water over hibiscus flowers, ginger and sugar in a large pot. Stir and cover and steep for 1 hour. Strain out the herbs and add the lime juice. Chill and serve over ice.

Hibiscus Simple Syrup

Ingredients:
1 cup water
2 cups granulated sugar
½ cup hibiscus flowers

Preparation:
Bring water to a boil; reduce heat to low.  Add sugar and stir until dissolved.  Add hibiscus flowers and simmer for 10 minutes.  Strain and discard the herbs. Allow to cool. (Extra syrup can be refrigerated in a sealed glass container.)

The syrup is delicious over pancakes, waffles, crepes, fruit, custards, ice creams and more.  It can also be added to cocktail and juice recipes.

Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.

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