The flavor of the roselle calyx is similar to cranberry, but less bitter with lemon undertones. To use the calyces, cut open the calyx, remove the white seed capsule, and rinse before using.
Use the calyces to make jellies, juice, tea and pies.
One of the most popular uses, especially in Jamaica, is as a seasonal drink, “Rosa de Jamaica” at Christmas time in Mexico, Central America and the Caribbean. In Mexico and in Mexican restaurants in the United States, the beverage is known simply as “Jamaica”.