Hibiscus, known as sorrel in the Caribbean, is used in plant medicine for its diuretic and antimicrobial properties. Hibiscus honey takes 6 to 8 hours to prepare, so make it a day in advance. After making the salmon you will have about 3/4 cup left. Use extra hibiscus honey to sweeten lemonade and iced tea. It will remain safe when stored in a cool, dark place.
