Roselle Hibiscus Tea

We love this refreshing, colorful tea made with Roselle hibiscus calyxes, which are the base of the actual flower.  The tea from this plant is known as “Jamaica” in Mexico, and “Sorrel” in Jamaica.

Cooking Time:  20 minutes

Yield:  1 gallon of finished tea


  • 12-18 fresh hibiscus calyxes, washed, seed pod removed
  • 1/3 cup organic raw cane sugar (optional)
  • 1 gallon water
  • Sprigs of fresh mint to garnish



  • Rinse fresh hibiscus calyxes under cold running water, slice off the bottom tip,  remove the seed pod, discard the tips and seed pods. Another option is to break them off by hand.
  • Place calyxes in a medium sauce pot, pour enough water to cover the calyxes.


  • Place sauce pot with water and hibiscus calyxes onto burner set at high, bring to a boil then remove from heat. If adding sugar, stir it in to dissolve.
  • Steep for 30 minutes.
  • Pour through a strainer into a pitcher.
  • Refrigerate.
  • Garnish with fresh mint leaves.


  • For a traditional Jamaican Sorrel, try spicing the roselle tea with ginger, cinnamon, nutmeg, allspice and cloves, and serving with orange slices. For the traditional holiday punch version, add rum and/or sparkling wine.

This is part of  “A Florida Family Farm Thanksgiving“, a collaboration of Worden Farm with Tim and Chelsea Clarkson, owners of Grove Ladder Farm, in Sarasota, Florida specializing in pasture-raised, hormone and antibiotic free poultry and eggs, and Ray Toves, a Sarasota-based chef and food photographer, who prepared his original recipes and photographed the food and the event. The series includes photos and recipes of the food and festivities that our two families shared during our early Thanksgiving dinner held on our farm in Punta Gorda, Florida.

2 thoughts on “Roselle Hibiscus Tea

    1. We like to simply pour boiling water over freshly sliced ginger and/or turmeric and let it steep to desired strength, about 15 minutes. If you like, add a squeeze of lemon juice and a touch of honey.

      If you don’t have fresh ginger on hand, and you could use instead a few teaspoons of bottled ginger juice per cup of water.

      This is excellent served warm, or for iced tea, Can be refrigerated and served over ice.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.