The Hidden Table · 2026-09-09
Hibiscus
Culinary hibiscus usually means the dried red calyces of Hibiscus sabdariffa, sold as flor de Jamaica or sorrel. These are not interchangeable with unidentified ornamental hibiscus flowers.
Caribbean uses
It gives Caribbean sorrel drinks their tart flavor and red color. Ginger or a small amount of clove can accompany it; the infusion need not be excessively sweet.
Preparation and storage
Use food-grade dried calyces and strain after steeping. This is a culinary drink, not a treatment or a concentrated herbal supplement.
Recipe
Hibiscus: chilled infusion
4 small glasses
Ingredients
- 8 g Hibiscus — dried food-grade Hibiscus sabdariffa calyces
- 600 ml water
- 20 g sugar, optional
Method
- Bring the water to a boil and remove from the heat.
- Add the calyces, steep for 5–8 minutes and strain.
- Taste, dissolve the optional sugar and chill promptly. Serve as a culinary drink, not a medicinal preparation.
At the table
Its bright acidity and deep red color make an alcohol-free option feel considered.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.