I was first introduced to this drink on a mission trip in the caribbean. It was so delicious that when I got home I went hunting for the ingredients to make this drink. I found the hibiscus at a Mexican grocery store, but have since discovered that you can also use red zinger tea bags if you can’t find the hibiscus flowers. It’s usually made and served during Christmas time, but it’s also a refreshing drink in summer.

3 cups dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags
1 4-inch cinnamon stick
5 whole cloves
¼ tsp. crushed allspice
2 3-inch pieces peeled fresh ginger
1 cup sugar
8 cups water

Bring all ingredients and water to a boil in saucepan. Reduce heat to medium-low, and simmer 10 minutes. Cool, strain, and chill.

I also like to add some sparkling water to make it a bit bubbly before serving over ice.