Unlike the more commonly known red roselle hibiscus, the white roselle hibiscus has green-white sepals (what is normally referred to as the "fruit" of roselle hibiscus) more deep yellow flowers and green stem. The fruits are also smaller with white roselle, but the total yield is higher than from regular red roselle.
The fruits and leaves are used in the same way as fruit and leaves from ordinary roselle - however, the juice becomes transparent / amber colored instead of the deep red color of ordinary roselle.
Hibiscus sabdariffa originated in Africa and spread from there to Asia and the Caribbean.
Most popularly used to make juice (Agua de Jamaica) from the fresh sepals, but you can also let them dry to make hibiscus tea. Dried sepals are also used as a flavoring agent for Gin. The fresh leaves can also be used as a sour addition in salads or in soups of an Asian character.
In Asia, the leaves are usually fried, made into soup or used for prepared dishes with e.g. fish, chicken and beef.
Roselle is also often used for its health-enhancing properties.