Inspired by a drink I first encountered at a Museum Cafe back in 2014, this iced cranberry-tasting drink is made by boiling and steeping the sepals of roselle (Hibiscus sabdariffa) flower.

Cook’s notes

Many people call the drink hibiscus tea but I am loathe to give it that name because tea comes from a totally different plant. This is a tisane, essentially, and not tea.

The popular belief is that hibiscus brew originated in Africa and was brought to America by enslaved Africans. Roselle blooms around Christmas time in Africa. As the drink spread, hibiscus brew became a popular Christmas drink in the Caribbean and Latin America. Roselle is also made into agua fresca in Mexico. In Panama, spices like ginger, cloves and cardamon are added to the drink.

Dried calyces (sepals) of the roselle (Hibiscus sabdariffa) flower

While hibiscus drink may be new to the Philippines (or to me, at least) in 2014, it has long been served in Thailand where it is sweetened to the max and mixed with ice. It is also a popular drink in Indonesia, Malaysia and Cambodia.

The basic drink is simple enough to make. You boil the sepals, leave them to steep until cool, then you stir in sugar until dissolved. Drop ice into glasses, pour in the strained brew and enjoy.