The hibiscus, from Greek Hibiskos, is a plant of the Malvaceae family; more than 300 species are known and, among them, the “Hibiscus sabdariffa” used all over the world not only as a houseplant, but also as the main ingredient of karkadé. Other common denominations are carcadé. Abyssinian tea, Rossella, etc. In France it is commonly known as Oseille de Guinée; in Spain as Rosa de Jamaica and Rosa de Abissinia, in Germany and in the United Kingdom as Roselle. The origin of the Hibiscus come from wide areas of Africa and Asia, and nowadays it‘s grown also, and mainly, in tropical areas of various parts of the world. It‘s a perennial plant, that can grow to up to two meters in height, with mostly white or waxy yellow flowers measuring about 10 centimeters, with a dark red spot at the bottom of each petal, while the sepals are of a brighter red shade. It takes about six months to mature and it‘s mostly used as a houseplant, even though the edible uses, both as herbal remedies and as cosmetics, are endless. When used as an external tool (cosmetic or herbal use) the hibiscus has several soothing, antioxidant and astringent properties, thanks to the organic acids that make up up to a third of the flower (sepal and epicalyx), mucilage, etc. The “cooking” use is basically universal, even if it‘s more prominent in Countries where hibiscus comes from. The leaves are used as vegetable similar to spinach (Senegal, Burma, Mali, Vietnam, Central Africa, some areas of India, etc..), cooked in every possible way, boiled, fried, etc, as a side dish to meat, fish, hot and cold salads, with or without curry. The beverage is probably the most well-known product (herbal tea, tea, etc..), even though it‘s just as common to use hibiscus in marmalade, sauces and cold drinks.
In the Caribbeans and in Central America, to prepare such beverages, which are mostly served cold, are used the sepals, after being properly processed, together with several spices, such as cinnamon, cloves, and then served with fresh fruit and/or liquors such as rum. In the Middle East, they are left to soak in cups of water and sugar (with lemon juice) for at least 12 hours in a fridge, then they are filtered and drank cold. The hibiscus tea (karkadé or, in Arabic, هيدكرك = Rosella) is a classic tea prepared using the petals of the flower, with a lightly sour flavor and a reddish color. The petals themselves are the place where the Vitamins are and where the antioxidant power of the tea lays: vitamin C, vitamin A, iron, calcium, magnesium, beta-carotene, polyphenols, citric acid, flavonoids, anthocyanin, pectin (when making jam and marmalade you won‘t have to add thickeners, as the pectin is already present in the petal), etc. As usual, it‘s important to notice that even hibiscus comes with its side effects or, at least, limitations that advise against a long-term use, but it‘s necessary ask for a medical opinion in order to check. For example, drinking for a long time a karkadé beverage could cause some medicine to stop working more quickly (for example paracetamol). It can be advised against during pregnancies and for those who are fighting diabetes, and also other sources claim that the beverage could cause low blood pressure. Moreover, hibiscus has a peculiar allegorical meaning, in floriography (the so-called language of flowers), it can be gifted (or worn) when one wants to symbolize transient beauty, physical passion, levity;their colors also have a meaning: read hibiscus signifies sensuality, passion, the purple one energy and calm; pink, femininity, sensitivity; therefore this flower really is unique.
In Hawaii, the flower crowns made (also) of hibiscus that are offered to tourists are a symbol of welcome and hospitality. Women place an hibiscus flower behind the left or right ear, depending on their sentimental status, sending a message to potential suitors. The symbolism linked to this flower is not limited to Hawaii, but it‘s spread all over the world. In Japan, hibiscus is a symbol of hospitality too, while in Northern America is a symbol of beauty and fertility. China gives two meanings to hibiscus: one related to the tree (notoriety and well-being) and one to the flower, which indicates an unmarried woman. In Europe, hibiscus represents fleeting beauty.
In my opinion, its most relevant meaning was given by impressionist painter Paul Gauguin who, in his endless search for a life far from a single place and from material possessions, elevated the hibiscus, together with other flowers and figures, to an artistic and “immortal” dimension. Tout is, certainly, less artistic, but no less pleasant.
To make an hibiscus sorbet, you can follow two routes: either using dried flowers, like the one sold in small packages to make karkadé, or using fresh flowers (the petals), that must be “processed”, that is, it has to go through a heath cycle with all ingredients at 75°C, then it must be filtered, cooled down and left to mature. For convenience, you can use the dried flowers that can be easily found on the market. The doses for the tea are of 1 gram of dried flowers for every 100 ml of water, at 100°C for about 5/8 minutes.
To make the sorbet it‘s necessary to pay attention to this detail to avoid it being to “light”. I suggest a portion of about 4 g of hibiscus flowers foe every 100 g of mixture (4g x 100 g) at the right temperature for the neutro to melt; at 75/80°C the neutro can do its job and it‘s possible to prepare the infusion. You can add all the ingredients of the sorbet, then the flowers (stored in an aroma container) once you reach the desired temperature, then let it rest for 8/10 minutes, remove the aroma container (being very careful) and complete the cycle; stir until it‘s mature.
I suggest to add some “aromatic” ingredients, either spices or liquor, in order to give your sorbet a personal touch. The vat temperature is of -14°C, while the overrun is “negligible”: 10/15%. As for the name, I rather like Hibiscus Sorbet for all markets.
