In Jamaica, where the plant is known as sorrel, fresh hibiscus is brewed with ginger, orange peel and spices. Strained, sweetened and spiked with rum, it’s used to make traditional holiday punch.

Hibiscus, or jamaica, flowers are a common feature in Mexican cuisine. But beyond the traditional jamaica water, the flowers are turning up in ever-more-adventurous ways, casting a spell with ...

Hibiscus flower gives this Mexican classic its eye-catching red hue. In a small saucepan, bring 6 cups of water to boil then turn off heat. Add the dried hibiscus flowers. Cover and let stand for ...