INGREDIENTS

2 cups — dried sorrel, (roselle/hibiscus sabdariffa)

10 cups — water

3 — cinnamon sticks

4 — star anise, whole

2 — pieces orange peel, fresh (2-3 inches)

white sugar, to taste

DIRECTIONS

1  Combine all ingredients, except the sugar, in a large pot.

Gently simmer for about 10 minutes, then remove from heat. Allow the mixture to sit for at least 30 minutes, up to 2 hours to infuse.  

2  Strain the mixture into a glass pitcher. Set in the fridge to chill.

3  When ready to serve, sweeten and/or dilute the mixture to your preference. 4  Serve over ice. 

4  Store unused portions in the fridge for up to 2 weeks. It is normal to see some sediment in the bottle after a few days. 

APPROXIMATE MACROS PER SERVING: 210 CALORIES ■  1 G PROTEIN ■  48 G CARBS ■  0 G FAT