2 cups whole, dried or fresh Jamaican sorrel (aka Roselle)
2 inches ginger, sliced in thin coins for mild flavor, or chopped/grated for stronger flavor.
Peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (typically about 1 cup)
Peel the orange leaving no white pith and slice (or grate) the ginger. Add all ingredients to a pot, cover and bring to a gentle simmer. Then simmer for 30 minutes to extract all the spiced goodness. Cool and refrigerate overnight for strongest flavor. Strain, mix with ice, water and if you’re feeling adventurous – rum!
Peel of 1 orange
2 cinnamon sticks
6 cups water
Sugar to taste (typically about 1 cup)
Peel the orange leaving no white pith and slice (or grate) the ginger. Add all ingredients to a pot, cover and bring to a gentle simmer. Then simmer for 30 minutes to extract all the spiced goodness. Cool and refrigerate overnight for strongest flavor. Strain, mix with ice, water and if you’re feeling adventurous – rum!
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