Hibiscus, known as sorrel in the Caribbean, is used in plant medicine for its diuretic and antimicrobial properties. The hibiscus honey takes 6 to 8 hours to prepare, so make it a day in advance. You will have about 3/4 cup left after making the salmon. Use the extra hibiscus honey to sweeten lemonade and iced tea. It will keep when stored in a cool, dark place.
This Hibiscus Honey Mustard Salmon Recipe Is Simple But Stunning
