KitchenAid has unveiled the stunning colour of HIBISCUS as the 2023 Colour of the Year! And we’re swooning! The vibrant jewel tone of this popular tropical flower is considered royalty and grown all around the world. It celebrates boldness and expression, resulting in endless creativity right in our kitchens! 

What do we know about the Hibiscus flower? Other than its beauty, this hearty large petal flower is admired all around the world. But it’s not just a show-stopper, the petals are often dried, steeped with a deep reddish pink hue, and enjoyed in many cultures as a healthy tea that’s full of Vitamin C. It’s an edible flower when dried and often used as a garnish.  The Hibiscus is also Hawaii’s state flower and traditionally worn by Tahitian and Hawaiian girls. Variations of this flower are also the national flower of several nations including Malaysia, South Korea, and Haiti.

Inspired by the captivating beauty of the Hibiscus flower, this particularly eye-catching reddish-pink colour with a matte finish is bound to stand out on your countertop just as it does in nature.

“We’ve been tracking the evolution of the colour pink since 2017,” said Brittni Pertijs, lead colour, material & finish designer, KitchenAid. “Beginning with Millennial Pink and advancing to deeper hues as of late, pink is bringing boldness to life in its colour and energy. We took that as the spark to create Hibiscus. Hibiscus is a colour that draws us to something exciting.”

By the way, keep an eye on our site as we have a surprise coming up and you won’t want to miss it!

KitchenAid Hibiscus

Hibiscus is available in KitchenAid’s iconic Artisan Stand Mixer and K400 Blender.

To celebrate, we can’t think of a better way than to share a gorgeous Hibiscus inspired recipe! Great for special occasions, tea time, weeknights or when company is over!KitchenAid - Galette - Recipe


Ready in 4 hours
Makes 1 galette 8 slices

Equipment needed:
KitchenAid® Stand Mixer
Pastry beater


1 ½ cups (225g) all-purpose flour
1 stick (112g) cold unsalted butter cube
¾ tsp. (6g) salt
5 ½ Tbsp. (80g) ice cold water
1 Tbsp. (13g) sugar
1 egg, beaten (for brushing the crust)
1 Tbsp. (13g) demerara sugar (for sprinkling on the crust)

1 Tbsp. (11g) ground almonds or almond meal
1 Tbsp. (13g) sugar
2 Tbsp. (18g) flour
1 Tbsp. (6g) pulverized amaretti cookies (about 3)

1 ¼ lb. (600g) ripe raspberries
¾ cup (174g) sugar
2 Tbsp. (18g) flour
Zest of 1 small orange
½ tsp (3g) salt

chopped raspberries
½ cup (108g) sugar
splash of water
¼ cup (14g) dried hibiscus flowers



  1. Add flour, sugar, and salt to the bowl of a Stand Mixer with a pastry beater attachment.
  2. Turn on to speed 1 and add cubed butter. Turn to speed 3 and mix for 30 seconds.
  3. Add water and mix for 20 seconds on speed 3.
  4. Transfer your dough to a surface and knead it quickly into a ball.
  5. Flatten the dough into a round disc and then wrap the dough in plastic wrap and chill it in the refrigerator for 2 to 3 hours until hard.


  1. Fill a small plastic bag and place the amaretti cookies inside and crush.
  2. Add flour, sugar, and ground almond to the bag. Shake the bag to mix.


  1. Wash the raspberries. Cut them into chunks. Add all the ingredients for the raspberry filling in a bowl and toss. Set aside.


  1. Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
  2. Take your cooled dough out of the refrigerator. Form the dough into a circle.
  3. Lightly flour your work surface and roll your dough out with a rolling pin to ⅛ inch thick, about 12 inches. Fix any cracks by pinching them along the way.
  4. Carefully transfer the dough by wrapping it around your rolling pin onto your prepared baking sheet.
  5. Create a 10-inch circle by sprinkling the almond powder in the center of your galette dough. You will have a 2-inch border of plain dough.
  6. Once again, toss to coat the raspberries in the bowl before use. Top the almond powder with the raspberry filling also leaving a 2-inch border of dough.
  7. Take the border dough and fold it over the raspberries to create the galette crust. Use the parchment to help fold it over.
    If the dough has gotten too warm at this point you can pop it back in the refrigerator for 15 minutes. You want it nice and cold when it goes into the oven for this step will help the dough keep its shape.
  8. Using a pastry brush, brush the edges of the crust with beaten egg to promote browning. Then sprinkle the edges with sanding sugar (optional).
  9. Bake the galette for 40-45 minutes or until the crust is golden brown. Turn the galette at the halfway mark. Keep a watchful eye on the crust so it doesn’t get too brown.
  10. For the glaze, put the raspberries, sugar, dried hibiscus flowers and a splash of water in a small saucepan and cook over low heat. Simmer until the raspberries have released their juices and the syrup is dark pink and fragrant from the hibiscus, about 5 minutes. The amount you have will depend on how juicy your raspberries are. It should be the consistency of syrup or warm jam. Strain into a bowl.
  11. Brush all the glaze over the raspberries in your hot galette. Let it cool for 15 minutes and serve while still warm.


  • Make sure to select the reddest raspberries.
  • Keep moving your dough while rolling it out to avoid it sticking to the table. Start in the center and work your way out towards the edges.
  • Top with a scoop of vanilla ice cream or whipped cream.
  • You can use frozen raspberries if you can’t find fresh but fresh is superior.


Serving Size: 1 slice
Calories: 385
Sodium: 451mg
Cholesterol: 40mg
Potassium:273 mg
Calcium: 82mg
Iron: 2mg
Vit D: 0mcg