Low FODMAP Vegan Jamaican Sorrel Drink
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 oz dried hibiscus (sorrel) flowers
Ingredient noteLow FODMAP depends on portion. Hibiscus here is steeped and then strained out, so very little is actually consumed, making it likely low FODMAP. If you prefer to always avoid hibiscus, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!