Sweet Hibiscus Tea with Allspice
1
- Prep Time15 mins
- Total Time45 mins
- Makes6 servings
Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
This holiday staple uses the flower of the Caribbean island: hibiscus—also known as sorrel or roselle. They are usually sold dried and are available in specialty grocery stores and online.
Ingredients
2 L water
1 cup turbinado sugar
1/4 cup grated ginger
15 allspice berries
6 fresh bay leaves
2 cinnamon sticks
1 cup dried hibiscus flowers
1/3 cup lime juice
4 orange slices, (each 1/4-in. thick) for garnish
Instructions
Place water, sugar, ginger, allspice, bay leaves and cinnamon sticks in a medium saucepan. Bring to a boil and cook, stirring occasionally, until sugar has dissolved, 3 min.
Remove from heat. Stir in hibiscus flowers. Cover and set aside for at least 30 min (or chill overnight in the refrigerator).
Strain into a pitcher, discarding solid ingredients. Stir in lime juice. Add to glasses with ice and garnish each with 1 orange slice.
Kitchen tip
Use a box grater or a microplane to grate the ginger, reserving any juice and adding it to the saucepan in step 1.
This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here.