JAMAICA FLOWERS, know how many things you can make with them?

How to fully use JAMAICA FLOWERS (HIBISCUS FLOWERS, SORREL, ROSELLA and many others all over the world). Mostly used to make a refreshing tea which contains quite a few healthful benefits like Vitamin C, Minerals, Citric Acid, Malic Acid, Tartaric Acid, Acidic Polysaccharides, Flavonoid Glycosides like Cyanidin and Delphinidin for the deep red color. A mild natural diuretic that has a taste similar to cranberry juice and has also been used to lower cholesterol, for kidney issues or infections, hypertension and on top tastes really great.

As a Chef I've used Jamaica Flowers in the traditional way, as a tea of course but also as a more concentrated beverage that you can use as a mixer for drinks like Margaritas, Mai Tai or just add ice, vodka / tequila / mezcal or your favorite and enjoy! I've also used it with restaurant dishes like a sauce reduction to use with Pork Loin or Chicken, Fish or whatever.... really good, but there are many other dishes you can re-purpose the "used" Jamaica Flowers in to make full use of their special flavor and not just throw out, these are the leftover flowers after making the beverage, ok?

A very traditional dish for the flowers is "Quesadillas de Flor de Jamaica" made with caramelized onions, the flowers in a pan with a little oil, some salt and then onto a tortilla with melting cheese and you've got a really tasty treat.

Now we've got "Tinga de Pollo / Puerco con Flor de Jamaica" a lovely "guisado" that is very flavorful and easy to make but will be enhanced with the addition of Jamaica Flowers.

How about "Chiles Rellenos con Flor de Jamaica" for a wonderful dish idea? You can have them either picked and cold or breaded hot but whichever way you like, an unusual and wonderful dish.

A "Botana de Flor de Jamaica" could not be greater! Using the flowers in a little water, add some honey, use a colander to remove the liquid, mix equal parts of Chile Piquin and Sugar, mix well and then toss the flowers to cover, then place on a baking sheet inside a 120 F oven to dry. You can store in a plastic bag.

How about "Enchiladas de Flor de Jamaica", use them as the filling, lightly fried with some onion and garlic, or if you wish you could add some protein- covered in your favorite enchilada sauce to give a different spin on an old family offering.

"Guisado de Flor de Jamaica", in a pan with some oil, caramelized onion and garlic with some chipotle salsa added and fried well. This "guisado" can then be used as the filling for sopes, tacos, tostadas, huaraches, etc. and you can keep it vegetarian or add protein.

Perfect for the summer is "Granita de Flor de Jamaica" by freezing the Jamaica Tea and scrapping the top, a little at a time to make cristal flakes and enjoy the freshness and flavor. Granita can be made with any flavored liquid, like "Raspados" but the ice is flavored.

I love "Gelatina de Jamaica", with just the addition of gelatin and a great mold you can have a truly tasty and different gelatin dessert that everyone will enjoy.

If you have ice pop molds then by all means you need to make "Jamaica Ice Pops" for the whole family! If you've ever been to a Michoacana store in Mexico, you know what I mean.

I just made "Agua de Jamaica" for our meal today which we always love and I will be re-purposing the flowers into the "Botana" I mentioned before, looking forward to it, plus already enjoying the Agua de Jamaica, a family favorite!