Sorrel Hibiscus Tea Recipes

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.

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.

Steps:

• 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.