Bene Vivendo grows Hibiscus for you! Hibiscus sabdariffa is consumed around the world as a delicious drink or flavorful food ingredient. Call it Flor de Jamaica, Roselle, Sorrel, Karkadeh/Carcade, Bissap, Zobo, Sobolo, Gongura – it is delicious in any language.
 
Here in Arizona’s low desert, harvest usually begins in mid-October and continues until frost or freeze.  That means we can enjoy this delicious superfood through the fall months into the holiday season.
The flavor profile is tangy and fruity, like a mix of pomegranate, cranberry and lemon.
It is equally happy in sweets as it is in savory dishes. Use it in any recipe that calls for fresh or frozen cranberry – or make a simple sugar syrup to drizzle over everything or stir into cocktails. The syrup holds beautifully in the fridge.
When the weather cools down, how about a hot toddy with hibiscus, crystallized ginger, cinnamon stick, citrus and rum or your booze of choice.
 
Here are some basic recipes to get you started. I’ll have more ideas for you as the season progresses! Happy Hibiscus!