I like to use Roselle Syrup to flavor water kefir or kombucha. I also use it to make a hibiscus flavored margarita or add a bit to Prosecco. You can also add some to sparkling water to make hibiscus soda. Try stirring some into lemonade or tea. Drizzle it over pancakes and waffles. Or try it over ice cream and yogurt served with fresh berries.
Recipe adapted from Edible Houston.