Caribbean Sorrel Tea Food

CARIBBEAN SORREL TEA

Caribbean Sorrel Tea image

Get dried sorrel flowers from Asian, African, or Caribbean stores.

Provided by Rabbi Ryan

Categories World Cuisine Recipes Latin American Caribbean

Time 8h10m

Yield 4

Number Of Ingredients 7

Ingredients

9 ounces dried red sorrel buds
3 teaspoons grated ginger
3 strips dried orange zest
1 white clove
1 quart water
⅔ cup white sugar
ice cubes

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

Sorrel (Hibiscus) Tea image

This tea is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus

Provided by Toni Tipton-Martin

Categories Juneteenth Christmas Jamaica Tea Iced Tea Spice Punch Ginger Drink Drinks Non-Alcoholic

Yield Makes 2 quarts

Number Of Ingredients 8

Ingredients

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.

SORREL DRINK (TRINIDAD)

Sorrel Drink (Trinidad) image

Not to be confused with the vegetable of the same name from temperate countries, sorrel is a favourite West Indian drink for Christmas and New Year. Actually it's more of a spiced, iced tea, as the juice is drawn from the red sepals of the Roselle plant (Hibiscus sabdariffa) which is commonly called sorrel in the Caribbean. This drink is a favourite with children to whom the task of 'picking' sorrel (removing the red sepals from the prickly seed) is often given. The drink is usually prepared in two batches with one batch being spiked with rum for the adults. The drink needs a lot of sugar to temper the tartness of the fruit but to my mind it should not be made thick and sweet, for then it becomes sickly and cloying although some like it this way, so feel free to vary the ingredient amounts to suit your taste. Usually served chilled with ice but I had a German friend tell me that this drink reminded her of mulled wine so I imagine it could also be served warm.

Provided by WizzyTheStick

Categories Beverages

Time 4h3m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces dried sorrel
2 cinnamon sticks (each approximately 3 inches long)
1 piece orange peel (fresh or dried, approximately 3 by 1-inch)
12 whole cloves
10 -12 cups water
1 1/2 cups sugar (or more to taste. Granulated will give a better colour.)
1/4 cup rum (or more, to your taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!
Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don't use plastic.
For the adult version:.
In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.

Nutrition Facts : Calories 129.6, Sodium 5, Carbohydrate 30.1, Fiber 0.1, Sugar 30

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