recipe

Roselle-Ginger Punch

Makes perfect celebration beverage

What you’ll need:

1/2 pound fresh ginger, peeled and mashed
3 to 5 cinnamon sticks or 1/2 teaspoon ground cinnamon
3 to 5 whole spice allspice berries or 1/8 teaspoons ground allspice
3 to 5 anise stars or 1/8 teaspoon ground anise
2 pounds fresh roselle flowers or 1 cup dried roselle
3 cups sugar or honey

Instructions:

Mix 8 cups of water with the ginger spices in large saucepan.

Bring to a boil and let roll for a few minutes

Add roselle, turn off the heat and let cool.

Steep in refrigerator for at least one hour (and up to three days)

Strain and remove pulp

Sweeten with sugar to taste (blends well with orange or pineapple juice)

Recipe from adapted from Beattie, James H.1882. Production of Roselle. United States Department of Agriculture.

ABOUT US

SEARCH PLANTS

RESOURCES

Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.

BY CULTURAL HISTORY

BY GROWING SEASON

DROUGHT TOLERANT PLANTS

Commitment to Equal Access and Equal Opportunity

Santa Fe College is committed to an environment that embraces diversity, respects the rights of all individuals, is open and accessible, and is free of harassment and discrimination. For more information, visit sfcollege.edu/eaeo or contact equity.officer@sfcollege.edu.

SACSCOC Accreditation Statement

Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.

© 2024 Florida Heritage Foods