Grown in Québec! These deep red hibiscus calyces (Hibiscus sabdariffa) were grown and dried right here. A lovely surprise: you would not expect this tropical plant to grow in our climate, and yet.
Hibiscus gives a spectacular ruby-red infusion with a tart, fruity taste reminiscent of cranberry and redcurrant. It is the base of West African bissap and Mexican agua de Jamaica. Delicious hot, but even better iced, with sugar or honey, mint, ginger or a slice of lime.
Preparation: 1 to 2 tablespoons of calyces per cup of boiling water, steep 10 minutes. For an iced pitcher, double the amount and let cool.
Cooking: as a syrup for cocktails and desserts; as a jelly; the rehydrated calyces are edible, in a salad or candied.
- Grown and dried in Québec
- Store dry, away from light
Our products are artisanal plant-based preparations. They are not intended to diagnose, treat, cure or prevent any disease.
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