Summer may be over but it doesn't have to end! Chef Jamika Pessoa is bringing you her favorite summer drink (or cocktail, if you want) that she's still drinking. This Summer Sorrel is light, crisp, and oh so refreshing.
2 cups Hibiscus flowers 1/2 cup Sugar 2 quarts Water 2 Cinnamon sticks Peel of an orange 1-inch piece of fresh ginger, sliced into coins Garnish: 1-inch piece of fresh ginger, sliced into coins Ice Peel of an orange
Place the hibiscus flowers, sugar, ginger, water, cinnamon and orange peel into a medium saucepot and bring to a simmer. Stir to dissolve the sugar and then remove from the heat. Let steep for about an hour and then pour through a coffee filter into a pitcher to strain.
Serve over ice with the extra orange peel and ginger slices.
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