3 quarts water
1 c. turbinado or raw sugar
2 c. (2 oz.) dried sorrel (Hibiscus Flowers or Tea)
¼ c. grated fresh ginger
Zest of 1 whole orange
Zest of 1 whole lemon
1 cinnamon stick
¼ tsp. whole cloves
15 grains of rice (optional)
Ice cubes
Use a vegetable peeler to zest orange and lemon, then set aside. In a large saucepan, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar. Once fully dissolved, remove from heat and add the hibiscus, ginger, orange and lemon zest, cinnamon, and cloves. Let stand at room temperature for 24 hours, covered. Then strain the beverage into large bowl and discard the solids.
Pour into a large pitcher, add the ice cubes, and let stand until well chilled.
Source: Fruits of the Harvest: Recipes to Celebrate Kwanzaa and Other Holidays by Eric Copage
Serve in tall, ice-filled glasses, garnished with orange or lemon slices.
Eddie’s Recipe Tip:
