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 tea is popular on the island of Jamaica, as well. There, just to confuse you, it often is called sorrel tea, and agua de Jamaica is virtually identical to a West African drink called ...

When dried, these calyx (inaccurately called “hibiscus flowers”) become the basis for agua de flor de jamaica, hibiscus tea, a standard in Mexican restaurants.In the Caribbean, where the drink ...

The tea steeps for 30 minutes or so, then I strain it and store in the fridge labeled “HIBISCUS CONCENTRATE” so I remember to dilute it with equal parts water: tea.

From sorbet and salad dressing to tea, there are many ways to use the hibiscus flower as a vibrant ingredient.The hibiscus flower is enjoying increasing popularity as an ingredient in teas, libations, ...

Place the hibiscus flowers, 6 cups of water, the sugar, quartered orange, ginger and cinnamon sticks (if using) in a large pot. Bring to a boil, then lower to a simmer, stirring occasionally, for ...

Jamaica, (Roselle) is a medicinal hibiscus flower and member of the Malvaceae family. It is believed to have been introduced to the Jamaica in the 1700's by African slaves - hence the name. Source ...

Hibiscus tea, or Agua de Jamaica, is a refreshing drink in itself and fantastic to have in the fridge. But don’t stop there. With some festive fruit garnishes and a few added ingredients, you ...