Maroon-colored dried hibiscus flowers from Jamaica are available at Caribbean
and Mexican groceries. They make a fragrant and intense ruby-red drink that
Mexicans serve very sweet.
4 ounces dried hibiscus flowers
2 1/2 quarts cold water
1 1/2 to 2 cups sugar
Crushed ice and orange slices
In a large saucepan, combine the hibiscus flowers and water and bring to a boil.
Simmer over moderate heat for 30 minutes. Strain and let cool, then stir in the
sugar until it dissolves. Refrigerate until very cold. Serve the tea over ice
and garnish with orange slices.
Makes 2 quarts