RECIPES
Hibiscus Panna Cotta
1.5 cups heavy cream
1.5 cups whole milk
20 g. dry hibiscus tea
1/2 cup sugar
1 T. gelatin (1 envelope)
1 t. vanilla
Jar of hibiscus flowers in syrup.
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Heat cream, milk, sugar and hibiscus tea on low and simmer for 10 minutes. Take off heat and let cool for 5 minutes to fully infuse the tea. Pour liquid through a sieve to strain out all hibiscus tea. Transfer the liquid back to the pan, and on low slowly mix in the gelatine a little at a time, stirring constantly. Stir well until all the gelatin has dissolved, about 5 minutes. Pour the mixture through a sieve again to strain out any undissolved gelatine. Take off heat and add in vanilla. Pour the liquid into your glass or dessert container. Let it cool at room temperature first, and then refrigerate for at least 3 hours. Before serving, top with hibiscus syrup and a flower and (optional) sprinkler with dark chocolate.
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Hibiscus Cream Trifle
Ingredients:
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Homemade or store-bought pound cake
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Hibiscus Preserves
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Hibiscus Flowers in Syrup
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Homemade or store-bought whipped cream
Preparation:
Slice the pound cake into 1/4” slices. Cover each cake piece with hibiscus preserves. Put a spoonful of whipped cream on top and drizzle with hibiscus syrup to taste. Garnish with a whole hibiscus flower.
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You may leave the cake slices elongated, or opt to cut and layer them further, assembling them in a dessert dish or small glass. You can make the ingredients in advance, but it's best to assemble them just before serving. The combination of cream and tangy hibiscus is truly delightful.
Hibiscus Coconut Rice Pudding
A steamed rice dessert made with hibiscus flowers and syrup
Ingredients
Jar of hibiscus flowers in syrup
1 cup rice
1 can (13.5 oz) coconut milk
Added honey or sugar to taste
Rinse rice in bowl 2x, dumping water after each rinse, then strain. Cook as directed. Let sit for 5 minutes.
Remove flowers from the hibiscus syrup and set aside. Add all of the syrup and the can of coconut milk to a small sauce pan. Heat on low. Taste and sweeten with more honey or sugar as desired.
To serve, take a spoonful of warm cooked rice and spoon the hibiscus coconut sauce over top. Add a hibiscus flower to the top. Yum!
Hibiscus Hottie
1 ounce lime juice
2 ounces pineapple juice (fresh is by far the best)
3 ounces coconut vodka
1 sliced jalapeno – add slices as desired for heat
Hibiscus flower + syrup to taste for sweetness
Mix and enjoy!
Hibiscus Sangria
1 bottle red wine
½ c. orange juice
1 cup Triple Sec
1 orange
1 cup frozen blueberries
Jar hibiscus flowers + syrup to taste
Cinnamon stick
Thinly slice orange and cut hibiscus flowers in half. Mix all ingredients and chill 1-4 hours. Serve over ice. For a sparkling sangria, add sparkling water or 7up to taste. Salud!
Hibiscus Thumbprint Cookies
½ cup butter
¼ cup brown sugar (lightly packed)
1 egg, separated
½ t. vanilla
1 cup flour
¼ t. salt
½ cup chopped nuts (optional)
Hibiscus preserves
Heat oven to 350 degrees. Mix butter, brown sugar, egg yolk and vanilla. Mix in flour and salt. Shape into 1-inch balls and place 1 inch apart on ungreased cookie sheet.
If using nuts - beat egg white slightly. Dip each ball into egg white and then roll in nuts. Press thumb deeply in center of each cookie. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet and allow to cool. Fill with hibiscus preserves.
