Have you tried? Hibiscus

What is it?

There are many varieties of hibiscus, but the most popular edible variety is hibiscus sabdariffa, also known as roselle or sorrel (in Jamaica). The dried petals and other dried parts of the plant are used as a flavouring in drinks, especially herbal teas and hibiscus water (also called agua fresca, try it at Mexican street-food chain Wahaca), but it’s increasingly been appearing in many more types of food and drink, from chutneys to sorbets, cocktails to chocolates. In fact, it was named ‘flavour of the year’ by fragrance and flavour company Firmenich.

What does it taste like?

Hibiscus tastes less floral than other edible flowers like rose and lavender. Instead, it has a fruity, tart flavour like cranberry.

How should I use it?

Dried hibiscus can be steeped in boiling water and drunk as a tea, or used to flavour a sugar syrup (find out how to make one at bbcgoodfood.com) to use in cocktails, mocktails, jellies and sorbets. The dried flowers can also be pounded to a powder and used as a dusting for red velvet cake, or swirled through meringues to give them a pretty pink hue. Or buy the whole wild flowers infused in syrup (see left). Put them at the bottom of your champagne glass to add a pink hue to your drink for a special occasion. The syrup can then be used in drinks, dressings and bakes.

Where can I get it?

You can buy dried hibiscus flowers online (40g, £2.95, souschef.co.uk) or try wild hibiscus flowers in syrup, perfect for adding to drinks (£9.99, 250g, Lakeland). Plus, look out for it in products including tonic water, tea, chocolate and even beer. Anna Lawson