Hibiscus tea has a sweet-tart flavour that has been compared to cranberries. This refreshing drink is delicious hot or cold. Hibiscus (Hibiscus sabdariffa L.) , also known as roselle, is a plant with bright pink, red or yellow flowers, native to tropical climes such as Jamaica and parts of Australia, though it is cultivated widely throughout the world. Dried hibiscus flowers contain vitamin C and other antioxidants. While the entire flower can be used for tea, generally only the calyx, the bulbous part at the base of the flower, is used.
Clip hibiscus flowers from the plant when the calyces have turned red and the petals are beginning to fade. Use scissors or garden shears.
Strip the petals from the calyces and spread the calyces to dry out of direct sunlight. Spread on newspapers or baking trays, or on old window screens.
Allow the calyces to dry completely. Crumble a little to remove the seeds inside each calyx. Store the dried calyces in a clean glass or plastic jar.
To make hibiscus tea, pour 1 cup of boiling water over 1 tsp of dried hibiscus flowers. Steep for 3 to 5 minutes and sweeten as desired.
Don't use flowers from hibiscus plants that have been sprayed with pesticides.