Hibiscus, or Sudanese tea, is a drink of rich red color with a sour taste, refreshing and invigorating.
Hibiscus has a rich chemical composition. It contains organic acids (citric, malic, tartaric), anthocyanins that give the drink its characteristic red color, vitamins C, P, A, and B group, as well as a number of important minerals including potassium, calcium, magnesium, and iron. Because of this, hibiscus not only refreshes and quenches thirst but also has a general strengthening effect on the body.
The most common way to use hibiscus is in drinks. However, it is also used to prepare other dishes.
Jelly
500 ml of strongly brewed hibiscus tea,
2/3 cup of sugar,
20 g of gelatin,
50 ml of cold water for gelatin,
any fresh berries for decoration.
Soak the gelatin in cold water for 10-15 minutes to swell. Prepare a strong infusion of hibiscus by brewing 4-5 teaspoons of dried flowers in 500 ml of boiling water for 10 minutes. Strain the infusion, add sugar, and heat until the sugar is completely dissolved, but do not bring to a boil.
Squeeze the swollen gelatin and add it to the hot sweet infusion, stirring thoroughly until completely dissolved.
Pour the mixture into molds or cups. Cool to room temperature, then place in the refrigerator for 3-4 hours until fully set.
When serving, decorate with fresh berries.
HOT DRINK
2-3 tsp of dried hibiscus flowers,
500 ml of water,
sugar to taste.
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Boil fresh filtered water.
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Place the dried hibiscus flowers in a teapot or heat-resistant container.
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Pour boiling water over the flowers.
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Cover with a lid and let steep for 5-7 minutes. For a stronger drink, you can increase the time to 10-15 minutes.
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Strain the drink through a fine sieve. If desired, add a sweetener.
Meat Sauce
This sauce pairs well with fatty meats like duck or goose and is suitable for lamb.
300 ml of strong hibiscus infusion,
3 tbsp of maple syrup,
2 tbsp of balsamic vinegar,
1 tsp of freshly grated ginger,
2 cloves of garlic,
salt and freshly ground black pepper to taste,
1 tsp of potato or corn starch.
In a small saucepan, combine the hibiscus infusion, maple syrup, balsamic vinegar, ginger, and garlic. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 15-20 minutes until the volume reduces and thickens. Season with salt and pepper to taste.
If the sauce is not thick enough, dissolve the starch in a small amount of cold water and add it to the sauce, stirring constantly.
Serve the sauce with roasted meat.
NOTE
With prolonged brewing (15-20 minutes), the drink acquires a more astringent taste with a slight bitterness, and its color becomes a rich burgundy. Hot hibiscus has a gentle warming effect and is often used in cold weather.
