Hibiscus Coulis
Hibiscus flowers also know as Sorrel, are served as a festive punch called “Agua de Jamaica” in the Caribbean. This brilliant fuscia colored flower produces a spectacular show of color and when blended with ginger and just the right spices, you get a versatile coulis to go anywhere, do anything. It is heavy enough to decorate plates and will provide a delicious burst of color. Its sweet, its tangy, goes with savory, make a martini.
Menu Suggestions
- Lime Sorbet with Hibiscus Vodka Shot
- Sushi Platter with Hibiscus Drizzle
- Mescaline and Wild Herb Salad with Hibiscus Vinaigrette and Goat Cheese
- Key Lime Tart with Hibiscus Drizzle
- Feta and Mint Fritters with Hibiscus Aioli
- Tropical Hibiscus Margarita