Hayfene Hibiscus – 100 Gr

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What is Hibiscus? Popularly known by names such as Japanese rose and kerkede, this plant is a natural antioxidant and a source of vitamin C.
It is a fact known for many years that it provides many benefits for the human body. Hayfene Hibiscus is a special product obtained by collecting and drying natural hibiscus. Where Is It Used? Hayfene Hibiscus Tea from the dried form of this red-flowering plant can be consumed hot and cold. The taste of tea with a charming crimson color and a muddy taste can be balanced with honey or lemon. Tea, which is appreciated for its functions, color and unpleasant taste, can be served hot and cold, as well as sorbet is also consumed. It can also be consumed as winter tea, as it contains natural antioxidants and vitamin C. How to use hibiscus? For an ideal brew, it is enough to transfer 1 teaspoon of hibiscuus to 1 cup of boiled drinking water and let it stand for 10 minutes. Offering a pleasant flavor, you can flavor this tea with honey, enrich it with aromas such as cinnamon and ginger. Using the red color of chilled tea, you can use it as a natural food coloring, add it to your cream and beverages. Rich in vitamin C and antioxidants, this plant can be brewed together with dried fruits to create a delicious blend of winter tea. Our Favorite Recipes? Hibiscus Lemon Cake? Hibiscus Cream Cupcake? Hibiscus Raspberry Age Pie Hibiscus Sherbet Recipe The ingredients for this recipe are:? 5 tbsp Hayfene Hibiscus Tea,? 1 tablespoon Hayfene Bud Rose Tea,? 3 sticks of cinnamon,? 6 teeth dry cloves,? 1 cup granulated sugar (You can adjust the sugar ratio to your taste.),? 1 lemon,? 2 liters of water,? If you wish, you can add as much cardamom as 1 tablespoon. Preparation of hibiscus sorbet is as follows: take tea, bud rose, stick cinnamon, cloves and cardamom into your pot. Transfer sugar and water to it, mix and turn on the bottom of the stove. Continue mixing until the sugar dissolves. When the water starts to boil, wash the lemon and make it ready for slicing. Bring the sliced lemon into the mixture, boil for 15 minutes. Then turn off the stove and cool the sherbet before removing the ingredients in it. When your sorbet reaches room temperature, continue cooling in the refrigerator. When your sorbet cools down, you can take the ingredients inside and serve it with ice.
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