Deep red and pleasantly tangy, the hibiscus and orange infusion softens one sugar flower at a time: Canasuc’s La Tour d’Embellie Sugar, a stem-shaped sugar bowl holding 45 blossoms of cane sugar, lets every guest pick their own.
Serves 4 · 10 min
Ingredients
- 4 tsp (8 g) dried hibiscus flowers
- 2 strips of orange zest
- 4 cups (1 l) water, heated to 205°F (95°C)
- La Tour d’Embellie Sugar (Canasuc), to serve
Method
- Place 4 tsp (8 g) of dried hibiscus flowers and 2 strips of orange zest in a teapot.
- Pour in 4 cups (1 l) of water heated to 205°F (95°C) and steep for 5 to 6 minutes.
- Strain into four cups.
- Set La Tour d’Embellie in the center of the table so each guest can pick a few sugar flowers to soften this tangy infusion.
The star of this recipe: La Tour d’Embellie Sugar, by Canasuc.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
