At the farmer's market this morning I bought a small basket of fresh hibiscus flowers. Does anyone have experience with them? I only know the dried ones used for making "agua de jamaica". They are tart and crisp the vendor compared them to fresh cranberries - she suggested using them as is in salad or candying them. I am leaning toward candying for an experimental pie. I appreciate any insights
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)