Type what you have

Ingredients

• ✓ hibiscus flower
• water
• white sugar
• brown sugar
• ginger root
• lemon

Instructions

1. 1 Bring water, white sugar, hibiscus, brown sugar, ginger, and lemon zest to a boil. Reduce heat and let simmer until sugars dissolve and flowers soften, about 10 minutes. Remove from heat and steep syrup until flavors combine, about 5 minutes.
2. 2 Strain syrup into a container through a fine-mesh strainer, pressing solids with a spoon to extract as much liquid as possible. Discard solids.
3. 3 Store syrup in the refrigerator for up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ hibiscus flower
• ✓ hibiscus flower
• white sugar

Instructions

1. 1 Combine red and white hibiscus flowers in a bowl, breaking them into slightly smaller pieces.
2. 2 Transfer 3/4 cup flowers and sugar to a mini food processor; pulse until flowers are pulverized. Pulsing ensures the sugar doesn't overheat and melt.
3. 3 Place remaining 1/4 cup flowers in an airtight container; cover with hibiscus-sugar mixture. Set aside to infuse sugar, at least 3 days before using.

By Buckwheat Queen

Ingredients

• ✓ hibiscus flower
• ✓ hibiscus flower
• water
• sugar
• grapefruit juice
• mint
• pomegranate seed

Instructions

1. 1 Heat water to a low boil. Add sugar and hibiscus flowers; stir until the sugar has dissolved. Remove from heat and allow to cool. Strain; discard hibiscus flowers. Add grapefruit juice and mint and mix well. Refrigerate until cold, about 4 hours.
2. 2 Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions. Add pomegranate seeds 5 minutes before the granita reaches the soft-serve stage.

By Buckwheat Queen

Ingredients

• ✓ hibiscus flower
• elderberry
• water
• rosehip
• ginger
• cinnamon stick
• clove
• gelatin
• honey
• strawberry

Instructions

1. 1 Combine elderberries, distilled water, rosehips, hibiscus flowers, ginger, cinnamon stick, and cloves in a heavy saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, about 30 minutes.
2. 2 Strain mixture through a sieve into a bowl, squeezing all juice from berries. Discard solids. Return liquid to the saucepan over low heat. Sprinkle gelatin on top and whisk until dissolved. Remove from heat and let cool until mixture is warm but no longer hot. Stir in honey or pureed strawberries until dissolved.
3. 3 Immediately pour mixture into fun-shaped silicone molds a 9x13-inch baking pan lightly greased with coconut oil.
4. 4 Refrigerate until hardened, about 30 minutes. Remove gummies from molds or cut into pieces. Store in an airtight container in the refrigerator

By RainbowJewels

Ingredients

• ✓ hibiscus flower
• olive oil
• onion
• garlic
• salt
• black pepper
• tomatillo
• avocado
• onion
• serrano pepper
• garlic
• cilantro
• salt
• corn tortilla
• pineapple
• onion
• cilantro
• lime

Instructions

1. 1 Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
2. 2 Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
3. 3 Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
4. 4 Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

By Chef Gaby Cervello