1 1/2cupdried hibiscus flowers(Sometimes sold as "flor de jamaica," "sorrel," or "roselle")
1/2cupsugar(More or less to taste)
Taco Truck Flair
1stickcinnamon
1inchginger, sliced
2tspallspice berries
1/4cuplime juice
Lime wedges, for garnish
Drink Like the Pharaohs
1sprigfresh mint
1vanilla bean pods, seeds removed
1tsporange blossom water
1/2cuplemon juice
Lemon wedges, for garnish
Instructions
Hot steeping
Quickly rinse the flowers under cool water. Heat half the water and all the sugar in a medium sauce pan.
If using hardier aromatics like cinnamon, ginger, allspice, or vanilla bean pods, go ahead and add them to the water while it's heating.
Once the water comes to a boil, remove from heat and add the hibiscus flowers (and delicate aromatics like herbs, if using). Cover and let steep for 10 minutes.
Strain into a pitcher and add the remaining water. Now's when to add any juices you'd like, such as lime juice, lemon juice, or orange blossom water.
Cold Brew
Combine hibiscus flowers, sugar, aromatics (but not juices) in a large container, then add water. Store in the refrigerator for 8 to 12 hours, then strain out the solids. Add desired juices, then enjoy.
Notes
Because hibiscus flowers grow all around the world in temperate, subtropical, and tropical regions, hibiscus tea is popular pretty much everywhere, with hundreds of local variations.