The Hibiscus flower is popular in Mexico, Latin America, and Asian cuisine. To use Hibisucs you should soak it or simmer it to release its tart red juices. This flower can be used to make beautiful drinks like hibiscus lemonade or make a hibiscus simple syrup to add to vodka or gin. Hibiscus also pairs well with a mariniated leg of lamb, a nice tart salsa and enchiladas. For a sweet tooth you can use this beautiful flower for cream cheese frosting, hibiscus rubarbb tart or popsicles. Ingredients: Hibiscus.
We had a kombucha recipe that required hibiscus blossoms as an ingredient. It added a wonderful color to the ferment and the flavor was out of this world!
I’m adding crushed hibiscus to all kinds of things, but love it on fresh fruit the most. Sometimes with some ginger, and/or Gram Masala. The dried blossoms are lovely frozen in ice for summer drinks, too.
Good quality well prepared fast shipping - delicious
The pandemic has turned me into a baker so when I saw a NYTimes recipe for hibiscus cookies these blossoms were just what I needed. I ground them in a mini processor, loved the aroma and the taste of the cookies even more.