Caribbean Sorrel Recipe (Spiced Hibiscus Water)
Hibiscus (aka Caribbean sorrel) syrup in the fridge is like money in the bank—try sipping it with seltzer in this cinnamony alcohol-free beverage.
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Fine-mesh sieve
- Glass
- Mason jar
- Refrigerator
Ingredients
- 2 cups lightly packed dried hibiscus flowers
- 3 cinnamon sticks (preferably Vietnamese or Indonesian)
- 1 tsp. whole cloves
- 2⅓ cups sugar
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