Recipe Archives->Caribbean->Sorrel 01

Sorrel

8 cups water
2 cups sorrel (dried hibiscus blossoms)
1 tbsp grated fresh ginger
1 cup sugar or to taste
Jamaican rum (optional)

In a 4-quart stainless steel or glass pot, bring the water to a
boil.  Add the hibiscus and ginger.  Turn off heat, then cover and
steep for 4 hours.  Strain and sweeten with sugar to taste.  Chill
and serve, with or without rum.

Printable version: sorrel01.txt.