10min · 2 servings 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 (see notes) • grated zest or peels from 1 medium orange • grated zest or peels from 1 small lime • grated zest or peels & juice from 1 medium lemon • 2 quarts water For serving & garnishing sorrel tea- optional: sliced lime, mint leaves Instructions: • Combine: In a large stockpot, combine the dried sorrel, chopped 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:
