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Hibiscus (roselle) juice

Hibiscus (roselle) juice

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.
Course Drinks
Cuisine African, Latin American
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 2 glasses

Ingredients

  • 8 to 10 dried hibiscus sepals
  • sugar to taste
  • ice

Instructions

  • Place the dried hibiscus in a pot and add two cups of water.
  • Bring to the boil. Lower the heat, cover and simmer for about 10 minutes.
    Calyces (sepals) of the roselle (Hibiscus sabdariffa) flower steeping in hot water
  • Turn off the heat. Leave to cool and infuse for about 20 minutes.
  • Add sugar to taste.
  • Drop ice into glasses and pour in the strained brew.
    Hibiscus (roselle) juice