Homemade Sorrel

• 6 cups of water
• 5 cloves
• 5 all spice
• 2 star of anise or 1/2 tsp anise seeds
• 1 cup hibiscus
• 1/2 cup raw sugar (any sugar can substitute)

Boil 6 cups of water and add cloves, all spice, anise, and ginger for about 3-4 minutes on medium heat. Lower heat and add hibiscus and sugar. Stir for two minutes, turn off heat, and let cool to room temperature.

Honey Sage Syrup

• 1 cup of water
• 1/2 cup honey
• 10 sage leaves

In a pot on medium high heat, boil all ingredients for 2-3 minutes. Occasionally stirring. Turn off heat and allow syrup to cool off

Garnish: Edible flowers lavender, marigold, pansy, sage leaves, and orange twist.

Glassware: Served in a Tom Collins glass with crushed ice to add dilatation to the syrups.