Best Caribbean Sorrel Tea Recipes

Caribbean Sorrel Tea image

Provided by Rabbi Ryan

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 image

Provided by Toni Tipton-Martin

Yield Makes 2 quarts

Number Of Ingredients 8

2 cups dried hibiscus (sorrel) flowers
1⁄3 cup peeled fresh ginger slices (¼ inch thick)
2- to 3-inch cinnamon stick
6 whole cloves
¼ cup grated orange zest
Grated zest and juice of 1 lemon
Demerara sugar, honey, or agave nectar
Mint leaves, for garnish

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.