Celebratory Spiced Sorrel Tea (Hibiscus Tea)
This delicious hibiscus flower tea gets its all-natural, vibrant red hue from the sorrel plant. It’s a feel-good, spiced tea that’s brewed with the warming goodness of cinnamon, cloves, allspice, and cardamom. You’ll love the citrus notes and ginger zing that steeps with this sweet/tart, refreshing drink! Good for any occasion but especially one worth celebrating!
Ingredients
- 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
- 1 medium orange, zested and juiced
- 1 small lime, zested and juiced
- 1 medium lemon zested and juiced
- 2 quarts water
Cooking Instructions
In a large stockpot, combine the dried sorrel, chopped and smashed ginger, cloves, cinnamon sticks, allspice berries, cardamom (if using), and sugar. Cover solids with 2 quarts water and stir all ingredients well to combine.
Boil: Bring to a boil over medium heat. As soon as the tea boils, remove from the heat. Then add in the citrus zest/peels along with the lemon juice, stir well to combine.
Steep: Cover the pot tightly with a lid and let stand at room temperature to steep for 1 to 2 days (for deep, maximum flavor!).
If you’d like to enjoy sooner, let tea steep for a minimum of 2 hours.
Carefully strain the tea over a fine-meshed sieve and discard the tea solids. Give the tea a taste test and sweeten more to desired preference, if needed.
This recipe makes 2 quarts and you can store it in glass mason jars, carafes, swing top bottles, or any other container/pitcher you have that can be fitted with an airtight lid.
Carefully pour the sorrel tea into the vessel(s), leaving an inch of headspace for shaking. Close bottles and transfer into the refrigerator to chill thoroughly.
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