From the New York Times
Dried hibiscus may not be in your pantry, and it’s not absolutely necessary although it adds wonderful color and tartness. Or maybe you’re like I am and keep it on hand to make hibiscus tea?
Serve like you would with grilled meats or greens.
Ingredients:
1/2 cup granulated sugar 1/4 cup dried hibiscus 1 1/2 pounds watermelon, rind removed, cut into 1/2-inch pieces (about 3 cups) 1/4 cup chopped and seeded English cucumber 1/4 cup chopped red onion 1/4 cup pickled jalapeños, chopped, plus 1/4 cup pickled jalapeño brine 1 teaspoon lemon juice
Preparation:
Prepare the hibiscus simple syrup: Add the sugar and 1/2 cup water to a small saucepan over medium heat. Cook, stirring, until sugar is dissolved. Off heat, stir in the hibiscus, and let steep for at least 15 minutes. Strain into a glass jar and seal tightly with a lid. (Hibiscus simple syrup will keep, refrigerated, for about 1 month and is great in cocktails or seltzer.)
In a bowl or a quart container, combine the watermelon, cucumber, onion and jalapeños. Mix until thoroughly combined.
Add jalapeño brine, lemon juice and 1/4 cup of the hibiscus simple syrup to the watermelon mixture, and mix to combine.
Serve immediately, or cover and refrigerate for about 15 minutes.