Eosinophilic Esophagitis Friendly Vegan Jamaican Sorrel Drink
Total time8 hr 25 min
Prep time10 min
Cook time15 min
4.9(24)
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Learn more →Ingredients
8 servings
- 2 oz dried hibiscus (sorrel) flowers
- 1 tbsp whole allspice berries
- 1 cinnamon stick
- 2-inch piece fresh ginger, peeled and thinly sliced
- 8 cup water
- ¾ cup organic cane sugar, or more to taste
For serving
- ice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Combine the dried hibiscus flowers, allspice berries, cinnamon stick, sliced ginger, and 6 cups of water in a large saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is a deep, vivid red and the spices are fragrant.
- 2
Remove the saucepan from the heat and stir in the organic cane sugar until fully dissolved.
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