In a large stockpot, combine the dried sorrel, chopped ginger, cloves, cinnamon sticks, allspice berries, cardamom (if using), and sugar. Cover solids with 2 quarts water and stir all ingredients well to combine.

Bring to a boil over medium heat. As soon as the tea boils, remove from the heat. Then add in the citrus zest/peels along with the lemon juice, stir well to combine.

Cover the pot tightly with a lid and let stand at room temperature to steep for 1 to 2 days (for deep, maximum flavor!). If you’d like to enjoy sooner, let tea steep for a minimum of 2 hours.

Carefully strain the tea over a fine-meshed sieve and discard the tea solids. Give the tea a taste test and sweeten more to desired preference, if needed.

This recipe makes 2 quarts. I like to use glass bottles (mason jars, carafes, swing top bottles, or any other container/pitcher you have that can be fitted with an airtight lid). Carefully pour the sorrel tea into the vessel(s), leaving an inch of headspace for shaking. Close bottles and transfer into the refrigerator to chill thoroughly.

Shake well and serve sorrel tea as-is or over ice for a refreshing beverage and garnish with sliced lime and/or mint leaves, if desired. Enjoy! Note: you can also drink this tea hot as an herbal tea.

Preserve sorrel tea, always covered with an airtight lid, in the fridge and it will keep for 1 week. Enjoy drink chilled or hot.