Here's a delicious new hibiscus cake recipe which would just require powdering the petals in batches in a blade coffee grinder until you have 2.5 oz (70 grams powder). http://buttersugarflowers.com/2016/01/31/buttermilk-hibiscus-cake/
I like to brew dried hibiscus into a very strong tea, then use it for the syrup for Italian meringue. The hibiscus flavor is subtle but luscious, and you can use the meringue soft meringue as icing or pie topping, or you bake it into crisp little treats like this: http://buttersugarflowers.com/2013/04/09/hibiscus-pistachio-meringues/
We make a lot of cold brew Jamaica in our house. For a gallon of cold water I use a large handful of hibiscus flowers, and let the mixture steep on my counter overnight. Be judicious with heat when making syrups and the like - there are a lot of tannins that when released, can turn a delicious liquid into an inedible one. A little goes a long way. Hibiscus is the main ingredient of Red Zinger tea and is very high in Vitamin C. Enjoy!
Jamaica (pronounced hah-MY-kah) is a classic Latin American drink made from hibiscus flowers: http://mexicanfood.about.com/od/bebidasdrinks/r/aguahibiscus.htm
lucky you!! you can make a rhubarb-hibiscus compote and enjoy it with ice cream, yogurt, plain or in a tart. i just made this crisp which was lovely: cherries, rhubarb, hibiscus! http://www.food52.com/recipes/17826_rhubarb_cherry_hibiscus_crumble
You can make hibiscus simple syrup. Steep the dried flowers in 3/4 cup hot water, then add 3/4 cup sugar. Heat until sugar dissolves. Cool and strain. Try that in margaritas or in fruity ice pops.
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