Ingredients

• 8 cups water
• 6 ounces sorrel (dried hibiscus flowers)
• 5 ounces sliced fresh ginger
• 4 whole cloves
• 1 cinnamon stick
• 3 scrapes from a whole nutmeg (optional)
• 1 cup Jamaican white rum (optional)
• 1 to 1 1/2 cups simple syrup
• Juice of 1 orange (about 1/2 cup)
• 1 teaspoon lime juice
• Ice
• Orange slices, for garnish

Instructions

1. Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.
2. Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.
3. Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.

Notes

Ingredients

• 3 cups cleaned roselle
• 3 cups water
• 2 cups sugar

Instructions

1. Bring water and sugar to a rolling boil. Add the roselle and slowly simmer in the bubbling syrup for about 25 minutes. Strain the roselle. Cool the syrup and store (it keeps for months). Use the (now soft candied) roselle as you would raisins or dried cranberry, and add to a salad. Think quinoa salad with chèvre and candied roselle!

Ingredients

• 1 C jamaica (aka roselle pods)
• 1 C fresh mint
• 6 C water
• 1/3 C organic cane sugar

Instructions

1. 1. Heat water to a simmer in a non-reactive pan.
2. 2. Add sugar and stir to dissolve and turn off heat.
3. 3. Add jamaica and steep for 30 minuets.
4. 4. Add a handful of fresh mint and steep another 30 minutes.
5. 4. Drain into container and chill.

Notes