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These dried flower petals have a tart, refreshing flavor when brewed as tea or infused into syrup. Bright red-purple and lip smacking, hibiscus tea has a flavor reminiscent of cranberry juice, but with a more complex floral aroma. The edible petals can also be candied to make a delightful garnish!

Contains: Dried hibiscus petals.

  • Botanical Name: Hibiscus rosa-sinensa
  • Origin: Binga district, Zimbabwe
  • Alternate Names: Sorrel, Flor de Jamaica
  • Tasting Notes: Tart, sour, floral, citrusy
  • Pairs Well With: Cassia Cinnamon Sticks, sugar, honey
  • Try In: Simple syrup, sorrel tea, desserts
  • Special Tips: We love the recipe for sorrel tea in Jubilee by Toni Tipton-Martin, which is wonderful on its own or as a mixer with alcohol or seltzer

Make it a Gift: Jubilee cookbook, Cassia Cinnamon Sticks, Whole Clove, Gift Wrap