Label
All
0
Clear all filters

Hibiscus

Appears in
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

By Christine Sahadi Whelan

Published 2021

  • About
If you’ve ever sipped a cup of Red Zinger tea, you are familiar with the sunny, tart flavor of the dried hibiscus flower, as well as its brilliant bright red color. Steeping the blossoms in hot water is still one of the most popular ways to use hibiscus, and in the winter I find a cup of hot hibiscus tea sweetened with organic honey very soothing; it’s also perfect iced, needing only a touch of sweetener to balance its slight bitter edge. However, hibiscus is also well-suited to many dessert applications, and it’s especially pretty in holiday desserts. Generally, the blossoms need to be steeped in a liquid to release their flavor. You can also infuse vinegar with hibiscus and use it to make a hot-pink vinaigrette to serve over a salad of baby spinach, feta, strawberries, and slivered almonds.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title