Herb
Hibiscus
Also called jamaica flowers, sorrel, karkadeh, dried hibiscus
The dried calyces of Hibiscus sabdariffa — jamaica, sorrel, karkadeh, zobo — brewed into a tart red drink. This is not ornamental garden hibiscus. The 'flower' you buy is the fleshy sepals.
Origin
African and tropical, then a cooler from Mexico to the Caribbean to Egypt. Agua de jamaica is the café version; Jamaican sorrel is often spiced with ginger for Christmas.
Flavour
Cranberry-sour, floral, a little vegetal if you boil it hard. Unsweetened, it is closer to a sour tea than to juice. It stains tea towels.
How it is made
Calyces are picked after the flower drops and sun-dried crimson. A plain bag should be just the calyces.
How to use it
Simmer a handful ten to fifteen minutes, strain, then sweeten while warm. Over-boiling turns it muddy. Cold-steep overnight for a cleaner cooler. Lime brightens agua de jamaica; ginger belongs in sorrel. A second brew is weak and brown.
Storage
Airtight pantry, dry, away from light. Brewed, it keeps a few days in the fridge and will ferment if left sweet and warm.
Recipes using it
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