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Caribbean households have made hibiscus syrup for generations under the name sorrel, steeped with fresh ginger and warm spice and sweetened with cane sugar. Ours is steeped and bottled in Valparaiso, Indiana, and we call it Hibiscus Tonic. Deep red and tart, with ginger at the finish. In the Winter it's the glass to pour after a long afternoon in the garden. On a cold night, heat it with a slice of lemon for a non-alcoholic hot toddy.
Caribbean households have made hibiscus syrup for generations under the name sorrel, steeped with fresh ginger and warm spice and sweetened with cane sugar. Ours is steeped and bottled in Valparaiso, Indiana, and we call it Hibiscus Tonic. Deep red and tart, with ginger at the finish. In the Winter it's the glass to pour after a long afternoon in the garden. On a cold night, heat it with a slice of lemon for a non-alcoholic hot toddy.