Sorrel tea recipe: refreshing hibiscus drink for all occasions

Ingredients for Sorrel (Hibiscus) tea

• 240 g dried hibiscus (sorrel) flowers

• 80 g peeled fresh ginger, sliced (¼ inch thick)

• 1–1½ pieces cinnamon stick (2–3 inches)

• 6 whole cloves

• 50 g grated orange zest

• grated zest and juice of 1 lemon

• Demerara sugar, honey, or agave nectar (optional)

• mint leaves (for garnish)

How to make Sorrel (Hibiscus) tea

1. In a large saucepan, bring 1.9 litres of water to a boil over medium heat.

2. Add the hibiscus, ginger, cinnamon, cloves, and the zests of the orange and lemon.

3. Boil for 5 minutes, then remove from the heat.

4. Stir in the lemon juice, cover tightly, and let the mixture stand at room temperature for 1 to 2 days.

5. Strain the mixture through a fine sieve and discard the solids.

6. Sweeten to taste with demerara sugar, honey, or agave nectar.

7. Chill thoroughly in the fridge.

8. Serve over ice and garnish with fresh mint.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.