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What You Need:
(To Make: 2 quarts)
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8 cups water
2 cups dried hibiscus blossoms (find in Jamaican or Mexican markets sometimes called sorrel blossoms)
1 tablespoon grated fresh ginger
1 cup sugar or to taste
Jamaican rum (optional)
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Translate this recipe:
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| How To Cook: |
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1. In a 4-quart stainless-steel or glass pot, bring the water to a boil.
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2. Add the hibiscus and ginger. Turn off heat, then cover and steep for 4 hours.
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3. Strain and sweeten with sugar to taste.
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4. Chill and serve, or serve with good rum, the amount according to your taste.
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