Sorrel Drink
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 54
- Dietary Fiber
- 1
- Sugar
- 49
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 17
- Total: 8 hr 15 min
- Active: 15 min
Ingredients
2 cups (2.5 ounces) dried hibiscus
1 teaspoon whole cloves
1 teaspoon dried whole pimento seed (or allspice)
One 4- to 5-inch piece of fresh ginger, peeled and minced (about 1 cup)
1 orange, peel removed in thick strips and juiced
One 3-inch cinnamon stick
2 cups Demerara cane sugar
Directions
- Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight.
- Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
- Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice.