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Welcome to the site of Hibiscus mon Amour.

Welcome to the site of Hibiscus mon Amour. - Hibiscus mon Amour

 

                            

De nombreuses recettes en Français sur la page Facebook: Hibiscus mon Amour. Un lien direct est disponible sur la droite de ce texte. 

 

 

 

 

 

 

 

 

Dressing 1 jar (250g) Wild Hibiscus Flowers in Syrup 1 tsp. poppy seeds 1 tsp. Dijon mustard 2 Tbsp. cider vinegar 3 Tbsp. olive oil salt and pepper 6 cups mixed salad greens (about one 5-oz bag) 1 large orange, peeled and diced Drain hibiscus flowers and reserve syrup. Cut each flower in quarters, set aside. Combine the poppy seeds, mustard and cider vinegar in a large bowl. Add 1/4 cup of the reserved syrup.* Whisk in the olive oil and season to taste. Add the greens to the dressing and gently toss. Divide among plates and scatter with orange pieces and hibiscus flowers. Serve immediately. *Save remaining syrup to add to cocktails or lemonade." height="403" width="403" />

Hibiscus Salad with Poppy Seed Dressing

 

1 jar (250g) Wild Hibiscus® Flowers in Syrup

1 tsp.    poppy seeds

1 tsp.    Dijon mustard

2 Tbsp. l'eau rouge®reduction 10 (infusion hibiscus organic concentrated)

3 Tbsp. olive oil, salt and pepper

6 cups  mixed salad greens (about one 5-oz bag)

1 large orange, peeled and diced

 

Drain hibiscus flowers and reserve syrup.

Cut each flower in quarters, set aside.

 

Combine the poppy seeds, mustard and l'eau rouge® reduction in a large bowl.

Add 1/4 cup of the reserved syrup.

* Whisk in the olive oil and season to taste.

 

Add the greens to the dressing and gently toss.

Divide among plates and scatter with orange pieces and hibiscus flowers.

Serve immediately.

 

*Save remaining syrup to add to cocktails or lemonade.

source:https://www.facebook.com/pages/Wild-Hibiscus-Products/275378525857637


 

                  

                                     

 If you’ve ever sipped a bright magenta-colored cup of Red Zinger tea you’re on familiar terms with hibiscus. In Latin countries, dried hibiscus flowers are known as flor de jamaica and are blended into all sorts of beverages, hot and cold.

Brewed dried hibiscus flowers make jewel-toned gorgeous drinks; it’s also loaded with vitamin C, with a tart flavor that will make your cheeks attempt to suck themselves back into your face. I think it’s much more interesting than sucking on a lemon, though. Under the sourness is a background flavor that reminds me of raspberries and pomegranate.

 

          

Hibiscus-Lime Popsicles

Serving Size: makes about 8 popsicles, depending on your mold

Ingredients:

    4 cups water
    2 cups sugar
    1/2 cup dried hibiscus flowers (available at Latin groceries or natural foods stores)
    Or 5 cl of   "l'eau rouge reduction" (infusion of Organic Hibiscus flower)  
    Freshly grated zest of one lime
    1/4 cup freshly squeezed lime juice ( 4 - 6 limes, depending on how juicy they are)
    Pinch fine sea salt

Instructions :
    Bring the water and sugar to a boil in a saucepan, stirring to dissolve sugar. Add the hibiscus flowers, turn off the heat and let the mixture steep at least 15 minutes and up to 1 hour for a stronger color and flavor.(immediatly for " l'eau rouge")
    Strain the syrup into a metal or glass bowl and chill in the refrigerator until super cold. Pour 2 cups of the syrup into a 4-cup liquid measuring cup (or a bowl); stir in 1 cup cold water, lime zest, juice and salt. Pour into a popsicle mold and freeze until solid.

source:http://familystylefood.com               La version en Français du PDF de                                                                                l'eau rouge présentation                                                                               est dans le module suivant en dessous.


Hibiscus flower placed on the right ear of the wahine indicates that it is free.

Hibiscus sabdariffa Traditional beverage.

Hibiscus sabdariffa Traditional beverage. - Hibiscus mon Amour




Hibiscus sabdariffa is a herbaceous plant of the Malvaceae family which grows in tropical particularly in West Africa (Senegal, Burkina Faso, southern Mali and northern Cote d'Ivoire). This plant is also known in Egypt (karkadé) and Mexico where it is called flor de Jamaica.

Traditional beverage.The Bissap or Karkadé is the beverage prepared from the red flowers dried of that variety of hibiscus. A red Juice is obtained from dried flowers brought to a boil during 5 minutes (a small handful of flowers with a little water and sugar). This syrup flavors very cold water in which it is poured.
It is the national drink of Senegal, Burkina Faso and northern Benin, where the plant is grown at the edge of the desert. You can also use flowers as an infusion by simply putting some in very hot water. You can also add mint leaves.
The other common names of hibiscus is: Abyssinian pink tea, groseille pays (country currant) in the French West Indies, Karkadé in Egypt, Foléré in Cameroon. The Bissap name comes from the Wolof language (Most spoken language in Senegal).

 

 

 

 

 

infusion d'Hibiscus.

infusion d'Hibiscus. - Hibiscus mon Amour

Infusion

The infusion is a method of extracting the active ingredients and / or flavors of a plant by dissolving in an initial boiling liquid that is left to cool. The term infusion also means also the drinks prepared by this method, such as herbal teas or the tea.

This operation is different than a decoction in which the  liquid is kept boiling, and the maceration where the fluid is cold.

The solvent is not necessarily water but can also be an oil or alcohol.

infusion d’Hibiscus®

The idea of producing an infusion of Hibiscus comes from a childhood in Africa.

After extensive research on the infusion of hibiscus and many tests, a recipe was created and numerous samples were produced and tested. Philippe Cancel gave Pierre Jannot, engineer and director of  Rouages corporation, its formula, its samples and specifications. This book set out the values of an infusion made with organic flowers of Africa .
Pierre Jannot after four years of experimental research has developed a protocol allowing the extract of the natural essence of the plants by innovative technology. This unique technology has been awarded a National Food Innovation Prize in September 2007 (Agropole in France).

After successful testing process has been validated to produce the concentrate used for l’eau rouge®

 - Hibiscus mon Amour

The name  l’eau rouge®   of  has been affixed labels from the first sample and has become final trade mark.

Today  l’eau rouge® is a registered trademark.

                                                                                             

This choice was born on logo:




l'eau rouge plantation. 08.13.2012.

l'eau rouge plantation. 08.13.2012. - Hibiscus mon Amour