[ Three Ways ] Tropical Punch

Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.

- By Sarah Sweeney

To rinse hibiscus, place it in a large bowl and cover with hot water. After 10 minutes, massage to loosen any grit. Drain and rinse several times, until the water is clear of grit.

Hibiscus Empanadas

SERVES 8.

HANDS-ON: 45 MINS. TOTAL: 2 HRS, 30 MINS.

EMPANADA

2 1/4 cups white whole-wheat pastry flour

1½ tsp salt

½ cup coconut oil

1 large egg

1/3 cup ice water

1 tbsp apple cider vinegar

FILLING

2 tsp extra-virgin olive oil

1 small white onion, diced

2 cloves garlic, minced

1 tsp ground cumin

2 tbsp adobo sauce from a jar of chipotle chiles

1½ cups hibiscus petals, soaked and rinsed thoroughly

1 tbsp honey

1 lime, juiced

½ tsp salt and pepper, each

½ cup finely chopped fresh cilantro

1 large egg

1. Whisk flour and salt in a large bowl. Blend in coconut oil with a pastry cutter until the mixture resembles a coarse meal.

2. Beat egg, water and vinegar in a small bowl. Add to flour mixture, stirring until just incorporated.