Sorrel Mix (Hibiscus) - 6.4 oz

You may have had hibiscus tea. Sorrel has hibiscus flowers, but with spices like ginger, orange peel, cinamon sticks, & clover. Sorrel punch is usually made during the Christmas season in the Caribbean and served ice cold with rum. We recommend it hot or cold all year around. Cooking Instruction: 6.4 oz makes 1 to 1.25 gallons of sorrel drink. 1. Pour water into a pot & bring to a boil. 2. Remove pot from heat & add hibiscus mix. 3. Add 1 & 1/2 cups of sugar (or to taste). 4. Let steep for 4+ hours. 5. Strain out the hibiscus mix & refrigerate.  Serving Recommendations: Garnish with orange slices before serving hot or iced cold. Add rum on festive occasions.