It's easy to see why the edible hibiscus is sometimes referred to as roselle.
Tart and tangy, with the most beautiful, deep, rosy hue... it makes a delicious and quenching tea.
To make hibiscus tea, measure one tablespoon of dried hibiscus flowers for every cup of water. To make sun tea, place water and roselles into a clear jar with a lid. Place in a sunny spot to steep for a few hours, until color has deepened. Another way to brew the tea is to heat water and roselles mixed to a boil, and let cool. Either way you brew, drink the tea hot or cold, but do store in fridge overnight to develop a more robust flavor. I prefer cold/room temp and unsweetened.
I am in agreement with Fany Gerson, of the lovely Paletas: steeping overnight does seem to extract more flavor from the dried buds. If steeping overnight, leave dried buds and then strain when ready to drink.
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