NOTE: Unless otherwise specified, recipes for hibiscus drinks seem to refer often to Hibiscus sabdariffa. The calyces are often referred to a "flowers" so it can be confusing to know whether a recipe refers to the petals or the calyces.
HIBISCUS SABDARIFFA RECIPES
Information on Hibiscus sabdariffa can be found at http://newcrop.hort.purdue.edu/newcrop/morton/roselle.html
This syrup will keep for at least a year. Once opened, it will keep for months if refrigerated. The syrup is delicious over crepes, fresh fruit, custard, ice cream. To make cordial, a very small quantity of syrup can be added to a glass and filled with water. The syrup can also be added to milk to make a delicious drink.
5 cups sugar
4 cups water
4 cups calyces, chopped
Heat the sugar and water in a large saucepan until the sugar is completely dissolved. Add the calyces and bring to the boil. Lower the heat and simmer gently until the volume of liquid is reduced by a third. Remove from the heat and strain. Bottle the syrup while still hot into clean bottles and seal. The strained calyces can be eaten as a dessert with icecream or custard
Take about 1/2 a fresh calyx and pour boiling water over it for a refreshing herbal tea.
1 kg of hibiscus fruit - remove the seed pods so just the calyces remain.
Add 3 cups of water and boil until tender, about 20 minutes.
Add the juice of 3 lemons and 1 kg of sugar.
Boil until the mixture thickens, for about 20 minutes.
NOTE: Some Breadmakers make jam and we adapted the ingredients to make jam in the Breadmaker: 500g of chopped calyces; approximately 3 cups of sugar and 1 cup of water; 2 tablespoons of lemon juice and 2 teaspoons of commercial jam setting mixture.
Many recipes recommend covering the seed-pods with water and boiling until soft. This liquid is then strained off and added to the calyxes which are simmered gently until they soften. This is then measured and a cup of sugar is added for each cup of fruit. It is stirred until the sugar is dissolved and then brought to the boil.
4. COOKED CALYCES
The calyces can be cooked as a substitute for sauerkraut in tropical areas where cabbage does not grow. If sugar is added to the calyces, they make a pleasant sweet dish when served with custard or ice-cream.
Flowers can be added to salads for colour.
Flowers can be frozen whole into containers of water and floated in a punch bowl.
To make a tea, pour boiling water over 1-2 tablespoons of the flowers and strain after 5-10 minutes.
Herbal tea is generally brewed by pouring boiling water over the herbs in the proportion of 1 cup water to 1 teaspoon dried or 1 tablespoon fresh herbs, a bit stronger if you are planing to serve it over ice. Cover the pot to prevent the aromatic steam from escaping and let the infusion steep from 3 to 10 minutes, depending on the herb. If you want a stronger flavor, use more herbs, because longer steeping may bring out a bitter flavor. Or put some fresh herbs and water in a clear glass jar and set it in the sun to brew on warm summer days. For convenience, mix up large quantities of your favorite blends and store them in tightly closed glass jars in a cool, dark cupboard. Use dried ingredients, stored separately, to create variations. Hibiscus: tangy citrus flavor. Sweetens stomach and breath.
Jamaican Tea Hibiscus Hibiscus sabdariffa Family Malvaceae This is a large shrub with green lobed leaves and yellow flowers. The leaves have bright red petioles, but it is the enlarged red calyxes (enlargened sepal cluster at the flower base) that give the plant the common name 'Florida cranberry'. Both the flowers and calyces may be used to make a pleasant acidic tea. The plant thrives in a sunny location with rich, moist, but well-drained soil. It will not tolerate any frost. The tropical requirements of the plant plus the late fall bloom period make it a fun plant to grow in Austin, Texas, but not one that is very practical to use for harvesting large amounts of tea supplies. Use Jamaican Tea Hibiscus alone, combined with mints or in fruit juice punches. Jamaican Tea Hibiscus is also called Roselle or Jamaica.
False Roselle Hibiscus acetosella Family Malvaceae
This large tropical shrub has reddish lobed leaves and unimpressive pink flowers. Both the blossoms and leaves may be used in tea making, but tea made from leaves has a somewhat "greenish" taste. A few leaves add a nice color to other herbal teas that sometimes aren't as visually appealing. Blooming in the late fall, its cultural requirements are the same as for H. sabdariffa. In Louisiana, it is also called 'Red Shield Hibiscus' and it has been rumored that the leaves are used for coloring gravies. It is an attractive shrub and does well as an indoor potted plant during the winter. The tea is not as flavorful as that made from Hibiscus sabdariffa.
6 c. water
4 oz. dried hibiscus flowers
1/2 c. fresh lime juice
sugar or sweetener to taste
Bring water to a boil. Remove from heat. Add hibiscus blossoms and allow to steep, covered.
When cool, add sugar to taste, and lime juice. Mix and chill for a refreshing tea!
Preparation time: 10 min.
© Monica Buck
Maroon-colored dried hibiscus flowers from Jamaica are available at Caribbean and Mexican groceries. They make a fragrant and intense ruby-red drink that Mexicans serve very sweet.
SERVINGS: MAKES ABOUT 2 QUARTS
4 ounces dried hibiscus flowers
2 1/2 quarts cold water
1 1/2 to 2 cups sugar
Crushed ice and orange slices
In a large saucepan, combine the hibiscus flowers and water and bring to a boil. Simmer over moderate heat for 30 minutes. Strain and let cool, then stir in the sugar until it dissolves. Refrigerate until very cold. Serve the tea over ice and garnish with orange slices.
-- Richard Ampudia
Iced Mint Hibiscus Tea
Kitchen Herbalist Classes, Linda B. Singh, 3/15/01
48 OZ Water
1 TBL Cinnamon chips, or 3 cinnamon sticks (4-inches long) broken up
1 TBL Organic decaf. Loose black tea (such as Ceylon)
2 TBL Dried hibiscus flowers*
1½-2 TBL Honey, to taste
Putting it Together
1.Bring water to a light simmer. Turn off heat and add everything except for the honey.
2.Cover and let steep for 15-20 minutes. Strain into a pitcher, then add the honey to taste.
3.Serve over ice, garnish with fresh mint and/or slice of orange.
Hibiscus Note: Do not use the garden variety of hibiscus without checking the Latin name Hibiscus sabdariffa. Buy bulk dried flowers, preferably organically grown, from a reputable herb store.
for Hibiscus-Flower Cooler recipe - Hibiscus sabdariffa
This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.
4 cups water
1 cup dried hibiscus flowers (about 1 1/2 ounces)
1/3 cup sugar, or to taste
2 cups ice
In a saucepan bring water to a boil and add flowers. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand 30 minutes to infuse. Pour infusion through a sieve into a glass pitcher, pressing on solids, and discard flowers. Add sugar and ice, stirring until sugar is dissolved. Chill cooler and stir before serving. Makes 6 Cups
Gourmet June 1997
Australian native hibiscus flowers
flowers in ice blocks
Hibiscus rosa-sinensis flowers : slightly acidic, boiled makes a nice beverage http://homecooking.miningco.com/home/food/homecooking/library/weekly/aa052598.htm?iam=ma&rf=ma&COB=home
Place a colorful hibiscus flower (remove the stamen and pistil) in a clear glass bowl and fill with your favorite dip. Sprinkle edible flowers in your green salads for a splash of color and taste. Freeze whole small flowers into ice rings or cubes for a pretty addition to punches and other beverages.
Edible leaves: Hibiscus sabdariffa, Abelmoschus manihot, Abelmoschus esculentus
Abelmoschus manihot (bele) recipes
type hibiscus in search for a list of recipes
Hibiscus esculentus (Okra); Antitussive, Demulcent
Hibiscus palustris (Marsh Hibiscus); Antitussive,
Hibiscus rosa-sinensis (Rose of China); Astringent
Hibiscus sabdariffa (Guinea sorrel); Diuretic
Hibiscus tiliaceus (Corkwood); Antitussive,
Hibiscus trionum (Flower of an Hour); Antitussive,
Red Hibiscus blossoms, high in vitamin C, yield a tonic that is said to soothe colds and coughs. Some Haitians steep 3 fresh chou blak flowers in hot water for 5 minutes. Filipinos place 10 dried blossoms in 2 cups of water and boil down to 1 cup for a cold remedy. Cubans steep 3 green leaves for 5 minutes to calm the nerves.
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