Worth a trip

Sorrel (Hibiscus) Tea

Name: Sorrel (Hibiscus) Tea
Cuisine: caribbean
Ingredients: 2 cups dried hibiscus (sorrel) flowers; 1⁄3 cup peeled fresh ginger slices (¼ inch thick); 2- to 3-inch cinnamon stick; 6 whole cloves; ¼ cup grated orange zest; Grated zest and juice of 1 lemon; Demerara sugar, honey, or agave nectar; Mint leaves, for garnish

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.

Recipes sourced from Epicurious.com.

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