Costa Rican Sorrel Wine
- 2 ounces dried Hibiscus flower (flor de Jamaica) abt 4 cups
- 5 cups water
- 1 cup sugar or to taste
- 1 piece ginger - (1" long) peeled
- 1 cinnamon stick
- 3 whole cloves
Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.
This recipe yields 1 quart.