With Hibiscus flower (Hibiscus sabdariffa), made jams and is also the main ingredient of infusions of fruits, herbs or teas. In Latin America is popular drink known as Jamaica water , elaborate with the chalices of this species and in Egypt and Sudan petals are used to prepare an infusion called carcadé. The main component of liquorice (Glycyrrhiza glabra) is the glicirizina, has a sweetening power higher than sugar. In case of high blood pressure, excessive consumption of this product should be avoided. The peel of the lemon and orange is used in culinary and cosmetic elaborations … As a result of crossing mints there are variety of hybrid plants with difficult of classification. Since ancient times, mint has been present in orchards where, once planted, it sprouts alone each year.
At each sip sweet and acid compete without rest in this infusion offering a permanent contrast. First appears the acidic and fruity hibiscus, mint leaves a note that with the citrus peel remains. Finally, the sweetness of liquorice fills your mouth and persists.