Sorrel drink

Ingredients for 1 servings:

• 20 g hibiscus flower(s) (sorrel)
• 1 tbsp orange zest
• 6 cloves
• 1 piece(s) ginger, approx. 1 cm, finely diced
• 150 g sugar
• 2 liters of water
• 1 tsp fresh yeast

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Cooking/baking time approx. 15 minutes; Total time approx. 3 days 20 minutes

Refreshing, fermented tea drink from Trinidad and Tobago

Combine all ingredients, except the yeast, in a saucepan, bring to a boil, and let it bubble several times. Let it steep for one day. Pour through a sieve, warm to body temperature, and dissolve the fresh yeast in the tea mixture. Pour into glass bottles, cover the opening with a cloth, and let it rest for two days in a not-too-cool place. Strain through a cloth to remove any impurities. Serve with ice cubes. If you like, you can also mix it into a rum cocktail. Sorrel is a tropical hibiscus plant. Dried hibiscus flowers from other countries can be used as a substitute.