CARIBBEAN SORREL TEA
Get dried sorrel flowers from Asian, African, or Caribbean stores.
Provided by Rabbi Ryan
Categories World Cuisine Recipes Latin American Caribbean
Time 8h10m
Yield 4
Number Of Ingredients 7
Steps:
- Combine sorrel, ginger, dried orange zest, and clove in a bowl.
- Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
- Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.
Nutrition Facts : Calories 176.7 calories, Carbohydrate 44.7 g, Fat 0.5 g, Fiber 1.7 g, Protein 0.9 g, Sodium 12.2 mg, Sugar 33.3 g
SORREL (HIBISCUS) TEA
Steps:
- 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.
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