Its definitely an aquired taste when it comes to Hibiscus. I normally drank this drink with the dried flower petals on a stovetop with water and sugar and serve with ice for a good summer drink, but since this is short chopped, it can be made via Gong-fu method. Its very sour for my taste alone, but for floral lovers, I would recommend.
Flavors: Hibiscus, Sour
Preparation
155 °F / 68 °C
4 min, 0 sec
2 tsp
8 OZ / 236 ML
