Hibiscus Tea (Egypt) - cooking recipe

Ingredients

2 -3 cups dried hibiscus flowers (often called red sorrel or roselle)
2 quarts cold water
1 -2 cup sugar
1-2 of the following optional flavorings
1 sprig mint (optional)
1/2 teaspoon vanilla extract (optional, to be halal make sure there is no alcohol)
1/2 teaspoon grated fresh gingerroot (optional)
1 teaspoon orange flower water (optional)
1/2 cup lemon juice (optional)

Preparation

Briefly rinse the dried flowers in cool water.
In a saucepan heat two quarts (approximately two litres) of cold water. As soon as the water begins to boil, add the dried hibiscus. Immediately remove from heat and let the flowers steep for ten minutes.
Pour the water from the pot into a pitcher using a strainer (lined with a cheesecloth) to separate the flowers from the water. (Be sure not to pour any of the flower sediment into the pitcher.).
Stir in the sugar.
Add any other flavorings (if desired).
Add ice and chill completely.
May be served over ice as well.
Note: One common combination of flavorings is vanilla and mint. Bissap can be prepared double-strength, by using only half as much water. The resulting Jus de Bissap can be mixed with seltzer water, or lemon-lime soda. Jus de Bissap can also be mixed in cocktails.
Also called l'Oseille de Guinee, Guinea Sorrel, and Karkade.