DAY 23 - Hibiscus

neil bougourd | 23 December, 2021


          
            DAY 23 - Hibiscus

HIBISCUS PETALS are edible flower petals, and have a  lovely deep pinkish red colour. 

Hibiscus flowers are most commonly used in tea and it's what gives the "zing" to Red Zinger Tea. It has a fresh, tart flavour that can be sweetened if desired. Hibiscus can be brewed and consumed hot, for a warming, comforting tea, or made into a pleasantly refreshing iced tea (a staple of Mexican cuisine known as agua de jamaica).

Here is a recipe for HIBISCUS GRANITA - this can be a refreshing desert or a palate cleanser between courses!

6 dried hibiscus flowers, about 1/2 ounce
3/4 cup sugar
Juice of 1 lime
1/4 cup chopped fresh mint leaves
4 whole fresh mint leaves

Bring 2 cups water to a boil. Remove from the heat and steep the hibiscus flowers in the water for 5 to 7 minutes. Discard the hibiscus flowers. Add the sugar to the hot water and stir until melted. You may need to return it to the heat for a minute or two to dissolve the sugar. Remove from the heat and let cool to room temperature. Add the lime juice and chopped mint leaves.

Pour the liquid into a shallow bowl and place in the freezer. Freeze for 3 to 4 hours while mashing the large chunks of ice every 30 minutes or so.

Spoon the granita into chilled glasses and garnish with the whole mint leaves.