Growing Roselle Hibiscus
Sometimes called the "Florida Cranberry," this local edible calyx packs a punch.
Easy
30 MIN
Roselle hibiscus, also called sorrel, makes a refreshing and slightly tart beverage. Add more honey if you prefer a sweeter tea.
Ingredients
SERVINGS: 4-6
- 2 cups fresh (or 1/2 cup dried) roselle hibiscus calyces
- 6 cups water
- 1 (2-inch) piece fresh ginger, peeled
- 1/4 cup honey (optional)
Instructions
1. If using fresh roselle, remove seed pods and rinse calyces. (This step is not needed if using dried hibiscus.)
2. Place water, calyces and ginger in a pot and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Turn off heat and let steep for 30-40 minutes. The longer you let the tea steep, the stronger it is.
4. Strain out calyces and ginger and add honey to warm tea. Stir to combine. Drink warm or chilled.
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