Exact quantities, then the method.
Sorrel and ginger is a West Indian classic, hibiscus steeped deep red with a proper hit of ginger behind it. Being herbal, it wants full boiling water and a patient five-minute steep, which is what pulls out the colour and the tartness. Sweeten with honey or sugar, and as it is caffeine-free it suits any time of day.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Classic Warming Sorrel and Ginger Cup (Tropical Sun) recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/classic-warming-sorrel-and-ginger-cup-tropical-sun/
You'll need
- 1 tea bag of Tropical Sun Sorrel and Ginger
- 200ml freshly boiled water (100C)
- Honey or sugar, to taste (optional)
Method
- Pop the bag into your favourite cup or mug.
- Pour over the freshly boiled water.
- Steep for 5 minutes, longer for a bolder, gingerier brew.
- Lift out the bag, sweeten to taste with honey or sugar, and enjoy.
- Sorrel tea is traditionally served with a squeeze of lime in the Caribbean; add it to the cup alongside the honey for a more authentic result.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Tropical Sun Sorrel and Ginger, 20 Tea Bags 40g
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