Caribbean Spiced Sorrel Tea (Hibiscus Tea)
For many people from the Caribbean, Christmas wouldn't be the same without Sorrel Tea. The sorrel plant gives this hibiscus flower tea its bright red color. Made with the comforting qualities of cinnamon, cloves, allspice, and cardamom, it's a feel-good spiced tea. Along with the sweet/tart, refreshing drink, you'll also enjoy the citrus overtones and ginger-rich zing! There just can't be one glass!
Yield: 2
Materials
- 2 cups dried sorrel hibiscus flowers
- 1/3 cup fresh chopped ginger pieces pounded open with a mallet
- 6 whole cloves
- 2 cinnamon sticks
- 1 teaspoon allspice berries
- 2 cardamom pods lightly crushed- optional
- 1 1/2 cups demerara sugar plus more to taste (see notes)
- grated zest or peels from 1 medium orange
- grated zest or peels from 1 small lime
- grated zest or peels & juice from 1 medium lemon
- 2 quarts water
For serving & garnishing sorrel tea- optional:
- sliced lime mint leaves
Instructions
- Combine: Place the chopped ginger, cloves, cinnamon sticks, dried sorrel, cardamom (if using), and sugar in a large stockpot. After adding two quarts of water to the solids, thoroughly mix the ingredients.
- Bring to a boil over a medium heat source. Remove the tea from the fire as soon as it begins to boil. Next, add the zest and peels of the citrus fruits and the lemon juice, and thoroughly whisk to blend.
- Steep: For deep, maximal flavor, cover the pot securely with a lid and leave it at room temperature for one to two days. Allow tea to steep for at least two hours if you would want to drink it sooner.
- Pour the tea through a fine-mesh sieve, being careful to remove the tea solids. Taste the tea and add extra sugar if necessary to suit your taste preferences.
- Two quarts of sorrel tea can be bottled using this recipe. Glass bottles work best for me; you can use mason jars, carafes, swing-top bottles, or any other pitcher or container you have that has an airtight lid. Leaving an inch of headroom for shaking, carefully pour the sorrel tea into the vessel or vessels. Bottles should be closed and placed in the refrigerator to completely cool.
- Shake thoroughly before serving sorrel tea either straight up or over ice for a cool treat. Garnish with sliced lime or mint leaves, if you'd like. Have fun! Remark: this tea can also be sipped hot as a herbal tea.
- Store: Sorrel tea may be kept for a week in the refrigerator if it is always covered with an airtight lid. Sip your beverage hot or cold.
Notes
- Please read the blog article and notes accompanying the video lesson through to the end for the best chance of success with the recipe.
- I suggest using Demerara sugar, brown sugar, honey, or agave nectar to sweeten sorrel tea until it reaches your preferred sweetness.
- Include alcohol: You are welcome to add your preferred rum to your sorrel, such as Wray & Nephew White Ovenproof Rum or Appleton Rum (for a true Jamaican rum punch).