You’ll have leftover hibiscus sugar, which is beautiful and can be used to rim cocktail glasses or as a finishing sugar for almost any dessert (especially those featuring fruit).
Drink Pairing: Sparkling Rose Wine
Ingredients: Makes 4 Servings
2. Make the Hibiscus Sugar: Grind together the dried hibiscus and granulated sugar in a spice grinder or clean coffee grinder (how to make flavored sugars).
3. Gently mix the sliced strawberries with the hibiscus vinegar, ½-1 tbsp. of the hibiscus sugar (how much depends on how sweet your particular strawberries…use ½ tbsp. if they’re nice and sweet, more if they’re not), a grind of black pepper, and small pinch of sea salt to coat.
4. Let the strawberries rest for at least 10-15 minutes to draw out their juice.
5. Spoon some of the resulting juice into the bottom of a small bowl, then layer the strawberry slices above it.
6. Top the slices with some of the whipped cream (a decorative dollop or a quenelle). Sprinkle with some of the remaining hibiscus sugar. Serve.
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