In a large saucepan, bring water to boil. Quickly rinse hibiscus flowers under cool water and drain. As soon as water boils, take off heat and stir in flowers, orange zest, and fresh ginger, if using; let steep for 10 minutes. Pour into a pitcher through a fine-mesh strainer to remove solids, which can be discarded. Stir in Honey Ginger Vinegar and sugar, allow to cool completely, and serve over ice.
* Dried hibiscus flowers can be found online, or, perhaps, in large ethnic or health-food stores. Make sure to wipe up any spills immediately; bisaap, a Senegalese specialty, is delicious but will stain anything and everything a (beautiful) purple-y red.
** Bisaap is wonderful by itself, but also shines when combined with an equal part ginger ale to make Ginger-Hibiscus Punch.
For a full taste of Senegal, consider serving alongside a platter of Senegalese Poulet Yassa (recipe here).
How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest