Food Culture of the South
Makes 1 gallon
3 cups dried sorrel
½ cup chopped fresh ginger
2 teaspoons allspice berries
2 cinnamon sticks
¼ cup cardamom pods, lightly crushed
2 cups brown sugar
Zest of 1 lemon
Zest of 1 lime
Garnish: Sliced lime
Dried sorrel, or hibiscus, is used in drinks around the region. “It’s a staple in West Indian culture,” Stridiron says. It’s become more available in grocery stores over the years, but can always be ordered online. Serve this tea with Plantation 3 Stars rum—Stridiron recommends one part rum to two parts tea with a splash of club soda.
- Add sorrel, ginger, cloves, allspice, cinnamon, cardamom, and sugar to a stockpot filled with 1 gallon water. Bring to a boil over medium heat. As soon as tea boils, turn off heat and add citrus zest. Let steep for 30 minutes.
- Meanwhile, peel, core, and cube pineapple. Transfer cubed pineapple to a glass pitcher. Strain tea into pitcher and refrigerate for at least an hour before serving. Garnish with lime.
- Recipe from Digby Stridiron of Braata in St. Croix