hibiscus

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. 

Rhubarb–Brown Butter Bars

Zest and juice of ½ grapefruit or 1 orange

hibiscus flowers (optional)

(150 g) granulated sugar

kosher salt

vanilla bean, split lengthwise (optional)

lb. rhubarb, sliced crosswise into ½”-thick pieces (about 4 cups), divided

Nonstick cooking oil spray

almonds

unsalted

(156 g) all-purpose flour

(125 g) old-fashioned oats

dark brown sugar

(50 g) granulated sugar

Diamond Crystal or ½ tsp. Morton kosher salt

baking soda

Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars. Use any combination of whole nuts you’d like, and feel free to leave the dried hibiscus flowers out of the filling entirely (they’re there to make the mixture pinker and amplify the rhubarb’s floral flavor). And if you have found yourself with a bounty of dried hibiscus flowers, may we recommend this bright pink agua fresca? You can also use a tart, thick store-bought jam: You'll need 1½ cups.

Bon Appétit

Combine grapefruit zest and juice, hibiscus flowers (if using), sugar, and salt in a medium saucepan; scrape in seeds from vanilla bean and add pod. Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar is dissolved, about 45 seconds.

Set aside ½ cup rhubarb; add remaining rhubarb to pan and simmer, stirring often and mashing with a wooden spoon, until rhubarb is softened and mixture is thick and jammy, 10–12 minutes.

Remove pan from heat and stir reserved rhubarb into jam. Let cool. Remove vanilla bean and hibiscus; discard. (You should have about 1½ cups jam.)

Do ahead: Jam can be made 5 days ahead. Transfer to an airtight container; cover and chill.

Preheat oven to 350°. Coat an 8x8” pan with nonstick spray, then line with parchment paper, leaving an overhang on 2 sides. Coat parchment. (These bars have a tendency to stick.)

Toast nuts on a rimmed baking sheet until fragrant and slightly darkened, 5–8 minutes. Let cool, then chop very coarsely (it’s okay to cut some just in half).

Meanwhile, cook butter in a small saucepan over medium-low heat, stirring often, until it foams, then browns, about 5 minutes. Immediately pour into a small heatproof bowl, making sure to include all of the brown bits.

Whisk flour, oats, brown sugar, granulated sugar, salt, and baking soda in a large bowl to combine, then whisk in nuts. Drizzle in butter and, using a rubber spatula, mash into dry ingredients until a clumpy, wet mixture forms (it should hold together when squeezed in your hand). Transfer 3 cups mixture (no need to pack) to prepared pan. Using your hands, press and compact into an even layer.

Spread jam over base, leaving a ¼” border to prevent jam at the perimeter from getting too dark, then crumble remaining nut mixture over. If you’d like bigger clumps, press the mixture together in your hands before scattering over jam.

Bake, rotating pan halfway through, until top feels firm and is deep golden brown, 40–45 minutes. Let cool in pan, then use parchment overhang to remove. Transfer to a cutting board and slice into 16 bars. (Chilling for a couple hours first will make them even easier to slice.)

Do ahead: Bars can be baked 5 days ahead. Transfer to an airtight container; cover and chill.

Floral hibiscus and citrus zest, along with coarse sugar, make up a delightful swirl in a buttery shortbread dough with contrasting textures from chewy candied ginger and caramelized raw sugar. Every bite of this cookie is suffused with delicately sweet flavors, which are complemented by a slight fruity tang. For the prettiest spiral, make sure to roll your log tightly. The log can be wrapped and frozen for up to one month, or refrigerated for up to three days, then sliced and baked without thawing.

Hibiscus-Spiraled Ginger Cookies

unsalted butter, room temperature

granulated sugar

eggs

all-purpose flour

kosher salt (Diamond Crystal)

ginger

28 grams finely chopped candied ginger

turbinado sugar

finely ground dried hibiscus (from ¼ cup dried hibiscus flowers)

orange

dried edible flower petals,

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.

In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.

In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.

Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.

Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.

Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.

Here's what you need: earl grey tea, culinary lavender, hot water, milk, vanilla extract, agave nectar, ground cinnamon

Lavender London Fog Recipe by Tasty

earl grey tea

lavender

water

milk

vanilla extract

nectar,

cinnamon,

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Steep the tea and lavender in the hot water for 7 minutes.

Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.

Remove the tea, then stir in the frothed milk, vanilla, and agave.

Nutrition, per serving - Calories: 93, Total fat: 2 grams, Sodium: 69 mg, Total carb: 14 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

https://vid.tasty.co/output/114059/landscape_480/1541113086

This recipe for hibiscus tacos is straightforward to prepare, delicious and full of health benefits for us. Try it; I'm pretty sure you'll love it.

Hibiscus tacos

neutral tasting oil

onion

hibiscus flowers (after tea

jalapeño

sal al gusto

corn tortillas

avocados

 Prepare the hibiscus agua fresca or hibiscus tea as you are used to. Rinse and pat dry the flowers a bit an chop them roughly.  In a  pan put a tablespoon of neutral tasting oil and the chopped onion to sauté.

&nbsp;When the onion is starting to brown add the chopped hibiscus flowers and the jalapeño or serrano pepper.

Leave on the pan until the hibiscus flowers are dry and crunchy on the edges.

To prepare the tacos add a slice of avocado or a tablespoon of guacamole to a corn tortilla and one or two tablespoons of hibiscus.

This recipe was adapted from Wilton &amp; Garnish &amp; Glaze.

Lychee Madeleines with a Hibiscus Tea Glaze & Dried Rose Petals

unsalted butter

baking powder

salt

eggs, room temperature

white sugar

lychee extract

sugar,

lychee juice

hibiscus tea bag

rose petals,

In a small saucepan, heat lychee juice over medium-high heat and once it reaches a boil, steep with a hibiscus tea bag. Let sit for at least 10 minutes.

Combine powdered sugar and 3-4 tablespoons of the lychee juice tea. Whisk until smooth. Set aside.

For the Glaze:

In a small saucepan over medium heat, melt butter and mix with a rubber spatula until it has a deep brown color, about 3-5 minutes. Remove from heat immediately and transfer to a small bowl to stop cooking; set aside to cool to room temperature.

In a small bowl, combine flour, baking powder and salt; set aside. In the bowl of a stand mixer, beat eggs and sugar on medium-high speed until thickened and pale yellow in color, about 8 minutes. Add lychee extract. Using a spatula, sift flour mixture and gently fold into egg mixture in three additions.

Take about 1/2 cup of the batter and mix it into the cooled melted butter until thoroughly mixed.

Mix this tempered butter mixture into the rest of the batter, folding it in until combined. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Generously butter cavities of the madeleine pan. Scoop 1 heaping tablespoon batter into each cavity. Bake for 10-12 minutes or until the edges are golden brown.

Immediately transfer madeleines to a cooling grid, shell side up. Cool completely. Glaze each side and then top with rose petals.

For the Madeleines:

This homemade chamoy sauce recipe is the most versatile Mexican sauce, the ideal mix of sweet, savory and spicy, perfect drizzled over fruit, easy to make.

Homemade Chamoy Sauce Recipe

apricots

prunes (or use raisins)

hibiscus flowers

chiles

sugar

tajin seasoning

lime juice (juice

Simmer

Add all of the ingredients except the lime juice to a large pan or sauce pan. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the ingredients soften. They will plump up a bit.

Process

Cool, then transfer to a food processor or blender. Add the lime juice and process until smooth. Thin with water as needed.

Adjust

Red drinks are central to Juneteenth celebrations, as the color red represents the blood shed by enslaved people. Strawberry soda is commonly served, but this punch builds on that tradition, adding hibiscus, lime juice and mint to a strawberry base. It’s a great way to use up slightly overripe strawberries. (It’s better to use overripe berries than underripe ones, since underripe berries can have bitter notes.) The pineapple juice ice cubes are a little extra effort, but they melt right into the drink, changing its flavor as you drink it. At first, it’s good. Over time, it’s incredible.

Strawberry Hibiscus Limeade

Pineapple juice

leaves

hibiscus tea bags or 1/2 cup dried hibiscus flowers

lime juice

strawberries,

store-bought hibiscus syrup

lime mint

The night before serving, make the pineapple ice cubes: Pour pineapple juice into an ice cube tray, and allow to freeze overnight.

To a large pot, add 6 cups of water and bring to a boil over high heat. (Alternatively, you can boil the water in a tea kettle.)

Add the mint leaves to a pitcher, and muddle them to release oils. To the pitcher, add the tea bags, boiling water and lime juice. Stir to combine, then steep for 15 minutes.

While the tea steeps, purée strawberries in a blender. (You should have about 1 cup purée.)

Add strawberry purée and hibiscus syrup to the pitcher, stir and refrigerate until ready to use.

Add pineapple ice cubes, if using, to each glass, and pour limeade over. Serve garnished with fresh strawberries, lime slices and mint.

Mexico&#039;s well-known jamaica drink, Agua de Jamaica or &quot;hibiscus water.&quot; A perfect drink to serve with the mid-day comida. The flavor is sweet and tart at the same time and very refreshing.

Agua de Jamaica Recipe

sugar per pitcher of jamaica

HIBISCUS CONCENTRATE

Put 2 quarts of water in a pot

Add 2 cups of dried hibiscus flowers to the water

Bring to a boil

As soon as the water boils reduce the heat to low and simmer for 10 minutes

After 10 minutes turn off the heat and allow the hibiscus concentrate to cool

PITCHER OF JAMAICA

Put 1/3 of the concentrate in a half-gallon pitcher and add the sugar

Fill the pitcher with cool water and stir vigorously to dissolve the water

Serve chilled or over ice

This bright beverage, inspired by Caribbean sorrel drink and Mexican agua de Jamaica, is made by steeping hibiscus flowers to extract flavor — and color. It is then lightly sweetened and served chilled, like iced tea. Add cinnamon, ginger and allspice if you wish. It makes a great ruby-colored cocktail mixer as well.

Hibiscus Punch

hibiscus (see Tip)

cinnamon (optional)

(2-inch) chunk of ginger, peeled and chopped (optional)

allspice berries (optional)

agave syrup sugar,

Lime wedges,

Bring 2 quarts water to a boil in a medium stainless-steel pot.

Add hibiscus flowers, and cinnamon, ginger and allspice berries, if using. Turn off heat and steep for at least 30 minutes.

Strain mixture into a pitcher or bowl and cool to room temperature. Sweeten to taste. Serve chilled over ice, with lime wedges.

Look for raspberry tea bags with hibiscus to make these lollies as they bring a light floral flavour. A tasty low-fat, low-calorie, vegan treat for summer

Raspberry tea ice lollies

raspberries

raspberry teabag

maple syrup

juice of 1 lime

Put the raspberries, raspberry tea bags and maple syrup in a bowl, then pour over 350ml boiling water. Leave to infuse for 10 mins, then remove the tea bags, stir in the lime juice and leave to cool. Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.

How to make hibiscus tea, either as a warm, soothing herbal tea OR a sweet, tangy and refreshing cold brew or iced tea (aka Agua de Jamaica). Just 2 ingredients and multiple flavor variations!

How to Make Hibiscus Tea (Agua De Jamaica + Flavor Variations)

0.31 oz dried hibiscus flowers

Boil the water either on the stovetop or in a kettle.

Once boiled, place the hibiscus petals in a teapot or pitcher and cover with the water. Allow it to steep for 4-5 minutes, then strain, sweeten, and enjoy.It’s best to use a strainer to place the petals, so removing them after the steeping process is easier.

Warm Hibiscus Tea

Add the hibiscus petals to a pitcher filled with the water (room temperature or cool is fine) and stir.

Place it in the fridge to steep overnight or for up to 2 days. It can take a minimum of 4 hours but steep to your desired color and flavor. Then strain to remove the petals and serve.If you want to sweeten the cold brew, it&#39;s best to use a liquid sweetener like simple syrup or maple as they are easier to dilute in the cold tea.

Cold Brew Hibiscus Tea

You can store any leftover hibiscus tea in the refrigerator for up to 5 days. This makes it a great make-ahead drink, too. It can be enjoyed straight from the fridge or reheated first.You could also pour leftovers in an ice cube tray or even turn them into hibiscus tea popsicles.

Storage Instructions

https://content.jwplatform.com/videos/Es6nmvyM.mp4

How to make hibiscus tea, either as a warm, soothing herbal tea OR a sweet, tangy and refreshing cold brew or iced tea (aka Agua de Jamaica).

How To Make Hibiscus Tea

How to make chamoy in just minutes - prepare this flavorful condiment with just eight simple and delicious ingredients! This chamoy recipe is fast, simple, full of amazing flavor, and can be used in tons of ways!

How to Make Chamoy

6.6 oz dried apricots (1 cup)

6.2 oz prunes (1 cup)

oz dried hibiscus flower (1 cup)

oz sugar (1/4 cup)

lime

tajin (or chili powder)

0.1 oz dried chili (2 medium ones, optional

Place the dried fruit, hibiscus flowers, dried chilies (if using), and water in a saucepan. Bring to boil then reduce and simmer for 15-20 minutes. 

Remove from the heat and let cool down for 10-15 minutes. You can add the sugar now, so it dissolves more easily in the hot mixture.

Place the mixture in a blender and blend to a smooth consistency. Add the lime, salt, and tajin and blend again.

Pass through a fine-mesh sieve to remove any pulp.

Keep it in an airtight glass container in the fridge (up to 2 months) or freezer (up to 6 months).

Rich, luscious, tropical, vegan coconut hibiscus ice cream made with just a few ingredients.

Vegan Coconut Hibiscus Ice Cream

full fat coconut cream (16 oz/500 ml)

full fat coconut milk (16 oz/500 milliliters)

granulated sugar (7.1 ounces 200 grams)

c dried hibiscus flowers, crushed slightly (1 oz/25 g)

tapioca starch

vanilla extract (5 milliliters)

hibiscus syrup (30 milliliters)

Sunset Mezcal Cocktail - made with grilled marinaded pineapple, lime, cascabel chili, hibiscus agua fresca, and of course bold and smoky mezcal.

Top 20 hibiscus recipes from across the web

The most viewed hibiscus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 20 hibiscus recipes from across the web

The most viewed hibiscus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rhubarb–Brown Butter Bars

Hibiscus-Spiraled Ginger Cookies

Lavender London Fog Recipe by Tasty

Hibiscus tacos

Lychee Madeleines with a Hibiscus T...

Homemade Chamoy Sauce Recipe

Strawberry Hibiscus Limeade

Agua de Jamaica Recipe

Hibiscus Punch

Raspberry tea ice lollies

How to Make Hibiscus Tea (Agua De J...

How to Make Chamoy

Vegan Coconut Hibiscus Ice Cream

Mezcalita del Ocaso

HIBISCUS PANNA COTTA RECIPE

Hibiscus Pan de Muerto with Red Cor...

Pineapple-Hibiscus Cocktail

Strawberry Gin Jam Cocktail

Karkade (Hibiscus Tea)

Cold Brew Hibiscus Tea

The most viewed hibiscus recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine