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| Caribbean Sorrel Tea |
"Get dried sorrel plants from Asian, African, or Caribbean stores."
Ingredients :
- nine oz dried purple sorrel buds
- 3 teaspoons grated ginger
- three strips dried orange zest
- 1 white clove
- 1 quart water
- 2/3 cup white sugar
- ice cubes
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 8H10M |
|---|
- Combine sorrel, ginger, dried orange zest, and clove in a bowl.
- Bring water to a boil in a saucepan or kettle; pour over sorrel aggregate. Stir in sugar until dissolved. Let aggregate steep at room temperature, eight hours to in a single day.
- Strain sorrel aggregate through a high-quality-mesh sieve into a tumbler; discard solids. Serve over ice.
Notes :
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