21.   Meanwhile, cut okra into small dice and place in a nonreactive mixing bowl.

22.   Mix together the oil, cumin, chile powder, pepper, salt and lemon zest in a medium-size nonreactive bowl.

23.   Place the pieces into a large nonreactive bowl.

24.   Place them in a nonreactive bowl.

25.   Place the slivers in a nonreactive bowl and squeeze a half lemon over them and toss.

26.   Put hibiscus in a large nonreactive bowl, and pour hot water over it.

27.   Put in large nonreactive bowl.

28.   Place the mixture in a nonreactive bowl and refrigerate until thoroughly chilled.

29.   Pour into a large nonreactive bowl and cool to room temperature.

30.   Put strawberries in a large nonreactive bowl and add powdered sugar.