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In a small pot, add 4 cups of water and the dried hibiscus flowers. Bring to a boil over high heat. Reduce heat to low, cover and simmer for 5 minutes. Remove from heat, uncover and let it cool down for 5 more minutes. Pour the tea through a strainer or colander into a large pitcher that holds at least 8-10 cups.
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He further stated that the Government had no intention of placing a ban on high sugar drinks being manufactured.. The clinical nutritionist also indicated that Caribbean nationals were among the highest consumers of sweetened drinks globally and that Jamaican children were at a 55 per cent risk of obesity by consuming one sugary drink each day.
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How to make Sorrel Drink (juice) the Jamaican way! Wash the dry petals with cool water to remove dust and dirt. Bring water to boil, add the leaves, let it simmer for 10 mins and turn off heat, add, spices, and extract then set aside. Make the sugar free simple syrup. and mix in.
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To make hibiscus tea on the stove. Place 7 1/2 cups water and dried hibiscus leaves in a 4 quart pot, set stove to medium heat. Let boil for 15 minutes. Once finished, turn off stove and let cool for 1 hour or more. Once boiling is complete, turn the stove off, and with a slotted spoon remove all hibiscus leaves and set them to the side (save.
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How to make this Jamaica Drink. First, place to 2 cups of dried Jamaica and 8 cups of cold water in a medium pot. Bring the Jamaica & water to a soft boil and cook for 5 minutes. Remove from heat. Add the sugar at this point and stir well until all of the sugar is dissolved.
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Instructions: This recipe is simple and straightforward, so there is no need to separate the recipe into steps. Place the dried hibiscus flowers in a small pot with the 3 cups of water. Bring them to a boil. Boil them for about 2-3 minutes over medium-high heat. (Please check the ingredients list below)
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Give a stir, and let simmer for 15 minutes. Then remove from heat and let sit, covered for 12 hours to overnight. 2. Strain and Sweeten. Strain the sorrel mixture with a fine mesh strainer and discard the sorrel, ginger, and allspice berries. Sweeten with sugar, to taste and add in rum and/or wine. 3.
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Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes. Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes.
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Add the water: Add remaining 4 cups of water (or if you want to chill the drink quickly, ice and water) to the concentrate, and chill. Alternatively, you can add ice and chilled soda water for a bubbly version. Add a little lime juice for a more punch-like flavor. Serve over ice with a slice of orange or lime.
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Add 2 cups of dried hibiscus flowers to the water. Bring to a boil. As soon as the water boils reduce the heat to low and simmer for 10 minutes. After 10 minutes turn off the heat and allow the hibiscus concentrate to cool. PITCHER OF JAMAICA. Put ⅓ of the concentrate in a half-gallon pitcher and add the sugar.
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How to make hibiscus syrup: Soak 1/4 cup of dried hibiscus in 2 cups of boiling water. Cover and let it steep for 30-45 minutes. Strain out the dried flowers and add 1 1/2 cups sugar (or equal to how much liquid you have). If the tea is warm enough, the sugar should dissolve on its own after a few minutes.
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How to Make Agua de Jamaica. Give a quick rinse to the hibiscus flowers to remove any dust or impurities. Place them in a medium saucepan and add 4 cups of water. Place the saucepan over medium heat and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring from time to time.
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Discard solids. In a 2-quart saucepan, bring 2 cups of water to a boil with the sugar. Continue to cook, stirring, until sugar has completely dissolved. Remove simple syrup from heat. Stir simple syrup into the strained sorrel, 1/2 cup at a time, until desired sweetness level is reached. Chill until ready to drink.
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