Today is the day! it’s Hibiscus Festival in Vero Beach and the sun is shining, the breeze is cooling and it all looks just about perfect. If you are within a hundred miles of here I know you must be on your way for what promises to be a great event. Congratulations to Miss Katilin Ruby, Miss Hibiscus 2014!
We are ready to open Tea and Chi’s doors with freshly baked hibiscus glazed ginger scones, iced hibiscus celebration tea, hibiscus bubble teas and hibiscus cheesecakes. Osceola Bistro, our neighbours to the East, are offering Hibiscus Long Island Iced Teas and Chocolate Hibiscus Martinis. The Patisserie, our neighbours to the South, have an extraordinary Hibiscus Bombe, Hibiscus/Rose Marshmallows and Hibiscus/Strawberry macaron (I had one for breakfast yesterday).
Believe it or not I’m not hibiscus-ed-out yet (yes I did just make that word up) and have more recipes planned and info to share. Today I’m going to give you my recipe for Hibiscus Salt. Chef Michael Glatz has come up with the best use for it yet in his Gefilte fish salad but I suspect you are only limited by your imagination with this one.
Happy Hibiscus Festival everyone!
Hibiscus Salt
1/3 cup organic hibiscus flower tea
1 cup boiling hot water
3 cups Mediterranean sea salt
Steep flowers for 15 minutes
Strain flowers keeping the liquid and discarding leaves
Mix half the tea with the salt and spread on a baking sheet lined with parchment or a silpat.
Heat in 275 oF oven for 15 minutes until almost completely dry.
Add remaining tea and mix again. Dry for another 15-20 minutes.
Stir to break up salt and cool completely before sifting and storing.
Tea and Chi Blog 
Chef Michael Glatz said,
April 12, 2014 at 2:57 pm
Really enjoying the Hibiscus Chronicles Maria!