Dried Hibiscus (Rosella) Flowers
Deep ruby red, beautifully tart and just a little bit dramatic.
Dried Hibiscus Flowers — also known as Rosella — have a bright, tangy flavour often compared to cranberry, with a gorgeous natural crimson colour that makes almost anything look impressive.
Steep them in hot water for a refreshing herbal tea, serve chilled over ice, or use them to infuse syrups, cordials and cocktails. They’re also brilliant in jams, jellies, desserts and poached fruit, or wherever you want a sharp, fruity note to cut through sweetness.
Try them in margaritas, gin cocktails, iced tea or homemade soda — or simmer with sugar and spices to make a gloriously jewel-coloured hibiscus syrup.
How to use: Steep, simmer or infuse. A little goes a surprisingly long way.
Flavour: Tart, fruity and cranberry-like
Perfect for: Tea, cocktails, syrups, cordials, desserts, jams and baking
Dried Hibiscus (Rosella) Flowers
Deep ruby red, beautifully tart and just a little bit dramatic.
Dried Hibiscus Flowers — also known as Rosella — have a bright, tangy flavour often compared to cranberry, with a gorgeous natural crimson colour that makes almost anything look impressive.
Steep them in hot water for a refreshing herbal tea, serve chilled over ice, or use them to infuse syrups, cordials and cocktails. They’re also brilliant in jams, jellies, desserts and poached fruit, or wherever you want a sharp, fruity note to cut through sweetness.
Try them in margaritas, gin cocktails, iced tea or homemade soda — or simmer with sugar and spices to make a gloriously jewel-coloured hibiscus syrup.
How to use: Steep, simmer or infuse. A little goes a surprisingly long way.
Flavour: Tart, fruity and cranberry-like
Perfect for: Tea, cocktails, syrups, cordials, desserts, jams and baking