Hibiscus has a pleasantly tart and sour taste with a raspberry, rhubarb, and plum character and a floral, berrylike aroma. Because of its vibrant red color, it livens up refreshing teas and other cooling drinks.
Jus de vissap, a cold hibiscus drink often called the national drink of Senegal, is also popular in neighboring parts of West Africa.
1Combine hibiscus blossoms with cloves, cinnamon stick, and vanilla pod in a large pot. Add 2 quarts boiling water and boil for 1 minute, stirring. Turn off the heat, sweeten with honey or sugar, and steep for 1 hour.
2Strain, pressing the blossoms to extract all the juices. Serve hot or cold.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.