Roselle is a variety of Hibiscus (Hibiscus sabdariffa) that is rich in Vitamin A, C, and antioxidants. Being both healthy and tasty, beverages made of Roselle feature in almost all the ethnic cuisines of Africa, Asia, Polynesia, Caribbean islands and Mediterranean. It is known as Sorrel Tea in Caribbeans, Karkade in Egypt, Bissap in Senegal (where it is also the National drink), Carcade or Italian Tea in (of course!) Italy, Grajeab in Thailand and myriad other names in different cultures.

Salud Vida! Roselle (Hibiscus) Tea Cut are dried flowers of Roselle that should be boiled in water to make tea. Add about 2 pinches of the tea-cut dried flowers (Less than half tea spoon) in one cup of water and bring to a boil. Let the herbs seep in water for 2-3 minutes. The water should turn pink. Have the tea warm with sugar or honey or as it is.

You may boil a larger quantity of herbs and make a sweetened concentrate to prepared an iced drink.