Hibiscus Jelly

Hibiscus, also known as Jamaica or Sorrel (not the sorrel greens used in salads and soups), is wildly popular throughout Latin America. There the fleshy, almost fruitlike calyces (the sepals below the blossoms) of the roselle variety of hibiscus are steeped to make cold, sweet-tart aguas frescas. Jelly made from it is luminescent red and pleasantly tart—it might almost (almost!) stand in for red currant jelly. Try brushing a bit of warmed hibiscus jelly on a turkey burger as it’s grilling.<