Hibiscus

Sabdariffa gossypiifolia

flower · drink

Fleshy red calyces of roselle, an African hibiscus that reaches 2 metres, dried and brewed into a red, tart drink, hot or iced. They provide anthocyanins.

Origin

West Africa

Season (United States)

imported · all year round

Preparation

One tablespoon of dried calyces per cup, ten minutes in boiling water, or overnight in the fridge for an iced drink; then strained. The rehydrated calyces can also be eaten, in jam or salads.

Molecules

Anthocyanins

Did you know?

Bissap in West Africa, karkade in Sudan and Egypt, agua fresca in Mexico, Jamaica sorrel in the United States: the same flower, everywhere under another name.