Hibiscus sabdariffa, also known as roselle, is a plant that produces edible calyx that can be used in beverages. The calyx are the pointed pods found on the hibiscus. They are a rich red color with a sweet taste. They should be picked for making beverages 10 to 15 days after they loose their blooms. If they are picked after this time, the syrup or teas will be more tart. They can be dried to make teas, but they can also be made into a syrup that can be added to beverages.
Sterilize the jars. Wash the jars and lids with scalding water and soap. Rinse thoroughly with scalding water. Fill the pot with water and place the lids and jars inside. Cover the pot and bring it to a boil. Let the jars and lids boil for 15 minutes after the water reaches a boil. Turn off the heat. Keep the jars in the water and covered until you are ready to fill them. Remove the jars and lids with tongs and place on a kitchen towel just before filling them.
Add the sugar and water to the other pot. Place over medium heat. Stir until the sugar is dissolved.
Add the roselle to the pot. Bring the ingredients to a boil and then reduce to a simmer. Allow the ingredients to simmer until the mixture has reduced by one-third.
Remove the pot from the heat. Strain into a bowl.
Place a funnel inside one of the jars and ladle the liquid into the jars. The syrup and jars should still be hot when they are jarred. The syrup will last up to 12 months in the refrigerator. After it is open, the syrup has a shelf life of only a few months.
Add 1 tbsp. of the roselle liquid to a glass and fill the rest of the way with water for a fruity refreshment.