• Chef_Boyargee
    18·
    8 days ago

    The plant is also known as sorrrel or rosella.

    Careful to not drink a ton, it can function as a mild laxative.

    I like to add in spices for the steeping step. Mulling spices, or even just a simple cinnamon stick works great. Likewise, light brown sugar or turbinado sugar adds an extra layer of flavour.

    I also recommend adding it 50/50 with plain iced tea for a different spin on an Arnold Palmer. Especially if you cut back on how much sugar you put in initially.

    • shalafiEnglish
      3·
      8 days ago

      What part of the plant is used? I have a couple of bushes.

      • Chef_Boyargee
        2·
        7 days ago

        The calyx that grows from the flower (kinda like a fruit) is the part that is used for the beverage. I don’t believe all hibiscus produce the fruit, just this varietal. Roselle

      • JohnnyEnzyme@piefed.socialEnglish
        2·
        8 days ago

        I’m guessing flower heads, but that’s a major omission from the linked recipe.

        Checking a little, looks like the dried flower sepals are commonly sold in Mexican markets.

    • simpliston@programming.devOPEspañol
      3·
      8 days ago

      ¡Gracias! Me gusta más lo dulce que lo agrio, entonces para mi, no me gustaria sin azúcar 😅 He probado tejuino y algo similar, pero no me gustan las bebidas muy agrios o salados

      • JohnnyEnzyme@piefed.socialEspañol
        2·
        8 days ago

        Iced tea is my daily drink, and I found that I was able to gradually cut down sugar over time, plus added a bit of substitute, like sucralose. So two sugar cubes and a packet of Splenda tastes perfectly normal to me in a Gatorade bottle of iced tea (828mL / 28fl oz / 1.75pints).

        The amount of sugar commonly included in bottles & containers of iced tea in stores is absolutely insane.

  • frunch
    5·
    8 days ago

    The glass isn’t big enough, lol. Anytime I’ve ordered an agua fresca it comes in like a 32oz container at minimum🥤👀

  • ickplant
    4·
    8 days ago

    Apparently I made this all the time without knowing it has a name. Well, I learned about hibiscus tea in Egypt. Tried a cup and fell in love. I definitely use less hibiscus and sugar so it’s more of a refresher.

    • Nora (She/Her)@lemmy.dbzer0.comEnglish
      6·
      8 days ago

      It’s very strong hibiscus flavor which tends to lean sour/tart and a little bit of sugar to take the edge off. IMO its really good if you like hibiscus.

    • ChicoSuave
      4·
      8 days ago

      It’s tart, fruity, and earthy, like fresh berries. The sweetness and tart is based on how much sugar is used to make the jamaica (ha-my-kah). It’s often served cold or with ice.

      3rd best Mexican drink after agua fresca and horchatta. It’s very much worth trying if you find the opportunity.

        • simpliston@programming.devOPEnglish
          1·
          8 days ago

          They are, yes, but they’re special. I think most other agua frescas are mostly different fruits blended with water and sugar, but these two are special enough to stand apart from the rest

      • simpliston@programming.devOPEnglish
        2·
        8 days ago

        I agree! Horchata is my absolute favourite from Mexico, I make it pretty often. Agua fresca is also versatile and balanced

    • simpliston@programming.devOPEnglish
      2·
      8 days ago

      The hibiscus gives it a sour taste. With the amount of sugar I used, it turned out about as sweet as sour, but very intense in total

      • YetiBeets
        3·
        8 days ago

        If it has too much hibiscus AND too much sugar. Did you consider adding more water?

  • rollerbang
    14·
    8 days ago

    TIL that people need recipes for teas/infusions…