From Jamaica to Senegal, hibiscus infusions reign supreme:
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Orhul. Bissap. Sobolo. Sorrel. Flor de Jamaica. Roselle. Depending on where in the world you find yourself, you may encounter a variety of beverages going by disparate names but sharing two distinct traits: a striking, saturated red hue, and an equally vibrant tart and bracing taste. What these drinks all have in common isa flowering plant which grows in temperate to tropical zones around the globe, most notably in Mauritius, India, Indonesia, Polynesia, and Hawaii.
The hibiscus genus, of which there are some 400 varieties, is a hardy bush that produces not only its trademark flowers, but also pod-like fruits called calyxes. While the majority of hibiscus plants are known for their ornamental blooms, one strain,, is wholly edible, from roots to leaves to flowers.
My first encounter with hibiscus came when I was working as beverage Director at Gladys Caribbean, a now-shuttered Brooklyn restaurant which had a tightly edited food menu influenced by Jamaican jerk. The drink selection took its cues from the island too, in an effort to recreate the experience of eating at an open-air Caribbean road- or beachside stand.is in my native South Carolina, though the American South has its own rich “red drink” tradition as well.
I started to look deeper into hibiscus drinks and was pleasantly surprised by what I learned: Hardly exclusive to the Caribbean, the ingredient is also popular in Mexico, West Africa, and Southeast Asia. Both hot and cold hibiscus drinks can be made by steeping the calyxes, leaves, flowers, or all three. Some are simple water infusions, sweetened with sugar, while others are enhanced with spices, citrus, and even mint.
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