The new 'in' flavor? Hibiscus

[isilzha]

The new 'in' flavor? Hibiscus
Its ruby red color is alluring; its flavor, lemony-tart and berry-rich. It's not cranberry or pomegranate, but hibiscus. And judging by its appearance in supermarkets, restaurants and bars, it's a flavor darling.

OOBA bottled sparkling beverages offer hibiscus solo, with lime, with orange. Chefs do hibiscus-poached rhubarb. Rain Organics Vodka comes in red grape-hibiscus. Gran Centenario flavors its Rosangel tequila with it. Big Bowl restaurants now sell their popular oolong-hibiscus tea by the canister. And from Australia come buds in syrup called Wild Hibiscus.


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[Food Network Fan]

There was a flower they gave us to eat at the hotel that held my husband's last Iraq reunion. I don't remember the name of it though.

[BerryBaby]

I bought some dried ones last year and did not care for them at all...tossed them out.

I do like it in fruit drinks, but not by itself.

[Pluff Mudder]

I had some hibiscus sweet tea at a fusion restaurant years ago when fusion cooking was brand new. It was pretty good.

[ibcheft]

They look real pretty in my flower beds, never thought of eating them.

[isilzha]

Saw these on ThinkGeek today.

[Food Network Fan]

They are pretty!

[GB2002]

I had hibiscus tea at the Two Hot Tamales' restaurant. But that was years ago. I liked it.

[fanoffood]

How interesting. I agree my father has a hibiscus tree in his yard and I never thought about eating them before but I have heard about a hibiscus tea blend.