Flower · Organic ingredient
Hibiscus flowers
Hibiscus sabdariffa
Crushed calyces of the rosella plant, dark as mulberries and papery to the touch. They steep into a deep garnet cup that is sharp, juicy and redcurrant-tart.
Blend with hibiscus flowers →The benefits
Why we love hibiscus flowers
A jewel-red cup
Hibiscus gives a vivid ruby colour and a tart, cranberry-bright flavour to any blend it touches.
Made for ice
Steeped strong and poured over ice, it makes an easy, sugar-free swap for soft drink as part of a balanced lifestyle.
Naturally caffeine-free
There's no caffeine in hibiscus, so this tangy cup works from a summer lunch to a late-night iced glass.
Good to know
Flags: Hibiscus, Not pregnancy-friendly.
Contains hibiscus — check with your healthcare professional if you take blood-pressure medication.
Not recommended during pregnancy or breastfeeding without advice from your healthcare professional.
The plant Australians call rosella grows through the tropics of Africa, Asia and the Americas. In Egypt and Sudan its calyces are brewed into karkadé, in Mexico into agua de jamaica, and across the Caribbean spiced sorrel is a Christmas tradition. In Queensland backyards, rosella jam has been a summer ritual for generations.
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