How to make Sorrel a.k.a. Agua de Jamaica

Agua de Jamaica


Makes about 2 quarts




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Ingredients
2 cups (2 ounces) dried jamaica flowers
1 ¼ cups sugar




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Directions
In a medium (3-quart) stainless steel saucepan, bring 1 ½ quarts of water to a boil. Add the sorrel/jamaica and sugar. Stir for a minute or so, while the liquid returns to a boil and the sugar dissolves. Cover and let steep for at least an hour, but no more than 2.

Pour the mixture through colander or strainer into a large bowl, pressing on the sorrel/jamaica to extract as much liquid as possible. Stir in 3 cups water.

This recipe makes a tart version of agua de jamaica; feel free to stir in more sugar, if that appeals to you. Store covered in the refrigerator in a noncorrosive container (preferably one that wont strain).


Note: for Sorrel, add cinnamon, cloves and/or orange peel to your liking/taste.