Hibiscus are one of my all-time favourite plants - native to Nigeria and extremely beautiful.
I grow hibiscus in my home. Did you know that hibiscus flowers bloom for just one day?!! An apt example of impermanence (fragility of life)... and a reminder to fully seize and appreciate the beauty of each present day!
Although hibiscus flowers have such a short life, they go on to give us even more sensory pleasure in their dried form. Their petals are edible and are widely used to make a refreshing cold drink called zobo, which has a sweet, tart taste. You can also drink it warm, if you prefer.
If you don't have fresh petals to hand, you can always used dried petals. Dried hibiscus petals are widely available online or can be purchased from a health food store.
I love highly fragrant, sweet things so add rose petals to my zobo, when I have them to hand. I also find that 2-5 drops of rose essence works just as well too. If you decide to use rose essence, I recommend adding this after the hibiscus petal mixture has been boiled and strained, so as to not waste it.
Of course you don't have to add rose, you can tailor this drink to suit your taste buds. Mint works especially well! If you like highly fragrant drinks, you also could try adding lavender or lemongrass.
I add just a little sugar to my zobo. You can adjust to your taste after you have strained the petals and the drink is still warm (so the sugar dissolves fully).
If you decide to give this recipe a go, please share your thoughts, pictures and recipe tweaks. Good luck!
Notes before we get cooking!
FODMAP red, amber green rating reflects the total amount of Fructose (FTS), Lactose (L), Mannitol (M), Sorbitol (S), Galactooligosaccharide (GOS) and Oligos Fructans (FTA) in the TOTAL volume/weight of the ingredients used in the recipe.
This recipe makes approximately approximately 800ml of zobo.
I'm a big fan of simple recipes that don't need fancy equipment. For this recipe it does help to have a heavy bottomed skillet and a strainer.
Rinse the flower petals and herbs (if using) well in water.
Heat a large heavy bottomed pan, add 3 cups of water (3 if you are using dried hibiscus only, 4 if you are adding rose petals ).
Add the flower petals and chosen herbs to the water and simmer gently, for up to 10 mins.
Strain the mixture, discard the flower petals and herbs.
Add sugar and your chosen essence (if using) to taste. Stir until the sugar is fully dissolved.
Refrigerate or serve warm.
I'm very passionate about the management of autoimmune conditions in a healthy way.
I speak with medical professionals, read journals, try and test new recipes to share with you and diligently undertake research online. That being said, as you know, each autoimmune disease, as well as any set of symptoms you may be experiencing are unique.
All information provided is in no way intended to be a substitute for professional medical advice. Always talk to your doctor or healthcare provider to ensure the appropriateness of any information in relation to your own situation.
And finally, please comment and share so we as a community better cope with our conditions by through growth and learning.