Hot Sorrel Tea

Hot sorrel tea is a vibrant, tangy drink made from dried hibiscus flowers and fresh ginger. It’s bold, aromatic, and full of refreshing flavor. Enjoy it warm for comfort or chilled for a bright, energizing sip any time of day.

Course Breakfast, Drinks

Cuisine American, International

Keyword beverage, boil, caribbean, caribbean sorrel, dried sorrel, ginger, herbal, hibiscus, hibiscus tea, juice, kidney, roselle, sorrel, sorrel drink, sorrel tea, steep, sweeten

Prep Time 5

Steeping 15

Servings Portions

Calories 1kcal

Author Zuzana Paar

Equipment

1 Glass Pitcher with Infuser
1 Mortar and pestle

Ingredients

1 Tablespoon Hibiscus Flowers dried
2 Cups Boiling Water

US Customary - Metric

Instructions

Gather dried hibiscus flowers and heat enough water for steeping, ensuring it’s hot but not boiling too hard for balanced flavor extraction.
Lightly crush the flowers using a mortar and pestle to help release their essence without breaking them too finely.
Place the crushed flowers in an infuser or pitcher, pour in hot water, and let steep for about 10 minutes until richly colored and aromatic.
Remove the flowers, allow the tea to cool, and finish with a squeeze of lime or lemon juice before serving.

Video

Notes

Use fresh sorrel flowers for the best flavor and vibrant color. Fresh flowers give your tea a more aromatic and tangy taste than dried ones.
Let the tea steep for at least an hour to allow the flavors to infuse and develop fully. The longer it sits, the richer and more flavorful the tea becomes.
Add a little ginger or cinnamon to enhance the spice and warmth in the tea, giving it that extra kick that pairs perfectly with the natural tartness of the sorrel.
If you prefer a sweeter drink, add a bit of honey or your favorite sweetener to balance the tartness of the sorrel while keeping it natural.

Nutrition