Jamaica is a drink made from the dried calyces of a flower native to Central America (Hibiscus sabdariffa). The bright red flower, with its frilly petals and protruding pink and gold stigma, may put you in mind of someone who just loves catching attention; jamaica ('ha-my-ka') with its crimson color when brewed, is no different. The cranberry-like flavor is best when chilled, and those who find it strong should add honey. Hot, it's a wonderful sick-day pairing with ginger because of its high vitamin C content, but watch out for the stains!
Iced Mint Jamaica
3 dried flowers per teacup (about 9 per pitcher)
Honey
Fresh mint
Peeled, thinly sliced fresh ginger
Brew flowers with a couple of slices of ginger like any other tea, steeping covered for a few minutes. When tea is bright red fish out and discard flowers; add honey by teaspoons and stir in. Leave the ginger to chew on (aphrodisiac, good for digestion and the immune system) and chill or let cool for about an hour. Do not add ice cubes. Serve in clear glass with mint leaves.
1 comment:
Have you tried Sorrel? Love it!
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