Sorrel (Hibiscus) Tea
['2 cups dried hibiscus (sorrel) flowers', '1⁄3 cup peeled fresh ginger slices (¼ inch thick)', '2- to 3-inch cinnamon stick', '6 whole cloves', '¼ cup grated orange zest', 'Grated zest and juice of 1 lemon', 'Demerara sugar, honey, or agave nectar', 'Mint leaves', 'for garnish']
In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.
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