I've been thinking a lot about balance. It's used frequently when tasting professionally to describe coffee, wine and food. (Which is a blog topic for another time.)

Today after enjoying one too many experimental espresso blends, I needed to balance those concentrated flavors with something light and crisp. My first choice was jamaica (ha-ma-EE-ka). It's a popular Mexican drink made by steeping dried hibiscus flowers, then sweetening it - a tisane.

Hibiscus is tart and has more vitamin C than orange juice I'm told. It's great over ice. Hibiscus is the basis of Celestial Season's Red Zinger and many other tisanes.

The key to making great jamaica is to get the right balance of tartness and sweetness. You should notice the tartness more than the sweetness like at Taqueria La Fiesta on Packard and Carpenter.

Dried hibiscus is readily found. For a bonus shopping experience check out:

• Dos Hermanos on Michigan Avenue in Ypsilanti - they also have great fresh pork rinds
• Honey Bee Market in Detroit - great produce including fresh cactus (nopales)

I like this recipe but starting with only 1 cup of sugar instead of the 1.5 shown. It's easy to add sugar later.

Allen Leibowitz is a managing partner of Zingerman's Coffee Company and blogs about food and beverage.