Bring 6 cups of water to a boil then add the flowers and the sugar and stir continuously while the mixture boils for one minute. Pour into a noncorrosive bowl and steep for 2 hours. *Note: this flower will stain so don't use a bowl that will stain.
Strain the mixture through a sieve pressing on the flower solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve.
Are actually dried hibiscus flowers H. sabdariffa var. sabdariffa and are also called roselle or Jamaican sorrel.
The owner of this pot de creme cup describes it as being from the Napoleon III era from the Sevres factory in France