Hibiscus
Dried hibiscus flowers brew into a tea so deeply red it looks like cranberry juice, with a tart, almost fruity flavor that needs no explanation.
What It Is
These are the dried calyces of the hibiscus plant, the fleshy part that cradles the bloom. Hibiscus sabdariffa is native to tropical Africa and has traveled into the kitchens and cups of Mexico, the Caribbean, West Africa, and the Middle East, where it goes by names like agua de jamaica, bissap, and karkade. The flavor is bright and sour, closer to tart cherry or cranberry than to a floral tea.
That tartness is the whole point. It cuts through sweetness beautifully, which is why hibiscus turns up in everything from iced drinks to glazes to cocktails.
What To Do
For tea, steep a small handful of dried flowers in just-boiled water for five to ten minutes. The longer it steeps, the more sour it gets. Sweeten it while it is still hot, then pour over ice. A squeeze of lime and a little sugar is the classic Mexican treatment, and it is hard to argue with.
Beyond the cup, simmer hibiscus with sugar and a splash of water to make a quick syrup for lemonade, sparkling water, or cocktails. It also works stirred into vinaigrettes or simmered into a glaze for pork or duck. Store in a cool, dry place away from light.
