Hibiscus flower infusions: Take your choose from tea, salad or cocktail – extra way of life

The beautiful Hibiscus flowers are throughout us on this season. Blooming in assorted colors, they’ve turned Delhi’s gardens and parks into a visible deal with. But, do you know that these lovely flora have ample advantages for our well being, and will also be experimented with completely different dishes and drinks?

For occasion, Hibiscus Tea is an easy and terrific solution to benefit from the flavour of this flower. “A tea made from Hibiscus acts as an antioxidant, helps in weight loss and is great for your skin and hair,” says chef Vicky Ratnani sharing how marmalade is one other solution to relish this flower. “In a pot, simmer 250 grams of Hibiscus flowers, 150 grams of brown sugar, juice of half orange and half a cup of water. Add one cinnamon stick to this and simmer for 20 minutes. Then let it cool and Hibiscus Jam is ready,” provides Ratnani.

Hibiscus are principally seen in purple, orange, yellow and white colors.
Photo: Arijit Sen/HT

Hibiscus is tart in flavour “similar to cranberries”, says chef Radhika Khandelwal, including, “It’s known to promote hair growth, weight loss and even prevent cancer. Here’s a fun gin infusion that can be made with hibiscus flowers: Take 30g hibiscus flowers, 10g of orange or any citrus peels (only rind not the pith), 500 ml gin (preferably London Dry) or Vodka. And sous vide [cook for a long time at a low temperature] the above ingredients at 45 degrees for two hours. Alternatively, mix them in a sterilised bottle, give it a good shake and let it infuse for a week before using.”

“The only important thing to remember is to remove the stem and keep the petals. You need to treat this flower with some acidity as its colour goes purple.” – Chef Ranveer Brar

And how about making a Hibiscus murabba? Chef Ranveer Brar tells you how one can make one: “Take fresh hibiscus, and cook it with sugar. Add a little bit of vinegar to it. Add saunf (fennel) in the end, and it makes for an amazing murabba. You could also do a marmalade, if you’re feeling little more fancy — Hibiscus and a black pepper marmalade. A lemonade could be done with that, too. The only important thing to remember is to remove the stem and keep the petals. You need to treat this flower with some acidity as its colour goes purple. And, hey, are we good!”


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meet your new favourite summertime dessert: a raspberry hibiscus galette🌺 with undertones of maple, caramel and hibiscus, this doughy creation is right for any event. I topped mine with ice cream for dessert and loved the following morning with yogurt. . . Ingredients . Crust * 1.5 cups @bobsredmill AP flour * 2 Tbsp @navitasorganic coconut sugar (sub Cane sugar), plus extra for sprinkling * 1/four tsp salt * half cup @vitalfarms chilly Butter * 2-3 Tbsp Ice Cold Water * (For the eggwash: 1 egg and 1 tbsp milk) Filling * half cup @runamokmaple Hibiscus Maple Syrup (Plus extra for drizzling) * 1 Rhubarb Stalk minimize into half inch items * 1 tsp vanilla extract * Zest of 1 grapefruit * 2 cups contemporary @driscollsberry raspberries, divided * 2 Tbsp @bobsredmill arrow root flour * Optional: @jenisicecream Vanilla Ice Cream for serving . Instructions . Make the Crust Whisk collectively the flour, salt, and sugar in a big bowl. Add the butter after which use your fingers to interrupt the butter into the flour till the combination is the scale of small peas. Add Three tablespoons chilly water and blend, drizzling in additional water as wanted (not more than 1 tablespoon at a time), till the dough simply comes collectively. The dough could also be a bit craggy however that is okay. . Knead the dough on a frivolously floured floor till no dry spots stay, about 1 minute. Cover the dough and place within the fridge whilst you put together the filling. . Make the Filling: Combine the rhubarb, 1 cup raspberries, maple syrup, grapefruit, vanilla and arrowroot flour in a big bowl. . Preheat the oven to 400 F. Line a baking sheet with parchment paper. . On a frivolously floured floor, roll the dough out into an oval or circle about 1/four inch thick. Transfer to the ready baking sheet. Spread the dough with the filling, leaving a 1-inch border across the edge. Arrange the remaining raspberries over the dough in a good layer. Fold the sides up and over the berries. Brush the sides of the dough with the eggwash and sprinkle with sugar. . Place the galette within the fridge for 15-30 minutes to sit back. Transfer to the oven and bake for 30-45 minutes or till golden brown. . Let cool barely and luxuriate in with vanilla ice cream and a drizzle of hibiscus

A publish shared by C L A R A (@clarabecooking) on Jun 15, 2020 at 9:35am PDT

But, for many who don’t all the time fancy one thing candy, chef Sanjeev Kapoor suggests some savoury dishes that one could make with this flower. He says, “It’s available in abundance. There are multiple varieties of Hibiscus. It not only looks beautiful, but it’s good in many different ways. We say ‘Eat with our eye’. Just the petals can be used in salads. You can make tea or sauce out of it. A sweet and sour sauce works very well with it. It’s also known to help in digestion, works in weight loss, and is great for hair. There are a lot of beauty uses of it, too.”

Author tweets @Nainaarora8

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