Thai Roselle Hibiscus (Sorrel) Tea

Thai Roselle Hibiscus (Sorrel) Tea

  • Servings: 1 gallon
  • Difficulty: easy
  • Print

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I absolutely love this very refreshing, colorful and citrusy tea made with sorrel, also called Thai roselle hibiscus, calyxes, which are the base of the actual flower.  The strange looking purple things in the above photo are the hibiscus calyxes, which are harvested in fall around these parts.   (I grow these as well in my home garden in Sarasota, Florida)

 

This is another in a series of posts titled “A Florida Family Farm Thanksgiving”, a collaboration with Chris and Eva Worden, owners and operators of Worden Farm, an organic family farm in Punta Gorda, Florida, and Tim and Chelsea Clarkson, owners and operators of Grove Ladder Farm, a Sarasota-based farm that specializes in pasture-raised, hormone and antibiotic free poultry and eggs.

The series includes recipes and photos of the food and beverage that the two families shared at their early Thanksgiving dinner at Worden Farm in Punta Gorda, Florida.

INGREDIENTS

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  • 12-18 fresh hibiscus calyxes, washed, seed pod removed or…
  • 1 oz dried hibiscus flowers
  • 1/3 cup organic raw cane sugar
  • 1 gallon water

DIRECTIONS


Preparation:

  • Note:  The prep time of one hour refers to the amount of time needed to prepare fresh hibiscus calyxes: about 45 minutes to wash the fresh calyxes and remove the seed pod.  You reduce this time to less than 5 minutes by using dried hibiscus flowers, which are usually available at various ethnic grocers/markets (Hispanic, Latin, Asian, and/or Middle Eastern)
  • Rinse the fresh hibiscus calyxes under cold running water, slice off the bottom tip and remove seed pod; discard tips and seed pods.  (see above photo)
  • Place calyxes in a medium sauce pot, pour enough water to cover the calyxes.

Cooking:

  • Place sauce pot with water and hibiscus calyxes onto burner set at high, bring to a boil then remove from heat.
  • Steep for at least 30 minutes.
  • In a smaller sauce pot add sugar and 1 cup of the water, bring to a boil then remove from heat.  When the sugar has dissolved pour the contents into the gallon container of water.
  • After 30 minutes of steeping remove the calyxes using a slotted spoon then pour the tea into the gallon pitcher or container through a strainer to keep out the smaller pieces of hibiscus you may have missed.
    • You will notice that the color of the calyxes will be almost light pink as all of the coloring in the calyxes has infused into the water.
  • Mix the pitcher or container contents well; place into the fridge to chill.
  • Garnish with fresh mint leaves.
  • The hibiscus tea is ready serve!

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ENJOY!

Thai Roselle Hibiscus (Sorrel) Tea

 

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