The outer leaves of the hibiscus flower called the hibiscus calyx/ rosella/ natal sorrel/ karkadé is commonly used in many parts of the world to make hot and cold infusions. Nutritionally, it contains vitamin C, flavinoids, amino acids and other antioxidants, and its extract has been used in medicine to improve metabolism, liver and pancreas function, reduce fevers, clear a blocked nose, regulate appetite, improve digestion, decrease blood pressure and cholesterol, improve resistance and reduce eye fatigue. Karkade is Egyptian hibiscus tea believed to be the preferred drink of the Pharoahs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. In other parts of Africa, roselle is used to make wine, in the Caribbean as tea with ginger and other spices, in Guatemala to cure a hangover. Hot or cold, it is a delicious drink having a ruby-red wine hue and tastes tart like a pomegranate or cranberry juice. Read more about karkade here, here and here.
For the hibiscus tea, you'll need:
1 cup water
Boil the water along with the karkade petals and simmer for five minutes. Add sugar/honey and cover for a few minutes till it infuses. Serve hot like tea.
I made the hibiscus cordial from Happy Cook's blog but cut down the quantity.
To serve add one part syrup to nine parts water and mix well. Top with some ice cubes and a dash of lime.
This goes for MBP to Nupur of One Hot Stove who says Less is More.