Caribbean Sorrel Tea Recipes
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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