Sorrel (hibiscus) tea from Jubilee: Recipes from Two Centuries of African-American Cooking (page 63) by Toni Tipton-Martin

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Notes about this recipe

  • Eat Your Books

    Can substitute honey or agave nectar for demerara sugar. Must infuse 1-2 days.

  • Zosia on July 25, 2021

    This was very refreshing and flavourful and gorgeous in colour. I, too, used a simpIe syrup to sweeten it (100g sugar for a whole batch) and included the juice from the zested oranges.

  • Foodycat on August 09, 2020

    I made a half quantity, and let infuse for a day. For the half quantity I made a rich simple syrup from 100g demerara sugar and 50ml water, which was enough to take the edge off but still leave it tangy and bright. It was very nice - my first sip when it was cool but not chilled was quite gingery, but after a few hours in the fridge the subtle cinnamon and clove flavour came through more. Very refreshing on a hot day - I think the rest of it is going to become a sorrel margarita!

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