Jamaican Sugarloaf Drinks NYT

We have harvested from the water, but it looks like we should be harvesting from Mom's garden as well! Have we already begun drying Hibiscus flowers? http://www.nytimes.com/
2005/07/20/dining/20soda.html?

Recipe: Sorrel Punch
Time: 10 minutes, plus at least 4 hours' steeping

1½ cups dried sorrel (hibiscus) flowers, available at Caribbean grocers
¼ cup coarsely chopped ginger
1 cup sugar
Lime wedges for garnish.

1. Boil 6 cups water. Pick over sorrel, discarding discolored pieces. Combine sorrel and ginger in a large bowl and cover with boiling water. Let mixture steep for at least 4 hours or overnight.

2. Meanwhile, in a small saucepan, combine 1 cup water and sugar; boil. Reduce heat to medium and stir until sugar is dissolved. Set aside to cool.
3. Strain sorrel mixture into a jar, add sugar water and taste. Punch should be slightly tart.

4. Chill punch and serve over ice, garnished with lime wedges. For a spritzer, fill a glass 1/3 full with punch and top off with sparkling water. Punch may also be mixed with rum and lime for a cocktail.

Yield: About 6 cups.

Recipe: Ginger Beer
Time: 10 minutes, plus at least 4 hours' steeping

12 ounces ginger, washed and roughly chopped (about 2 cups); peel if you want a lighter-colored beverage
1 bay leaf
¾ cup sugar
Juice of 1 lemon.

1. Place chopped ginger in a large bowl. Add bay leaf. Boil 10 cups water and pour it over ginger. Let mixture sit for at least 4 hours or overnight.

2. Meanwhile, in a small saucepan, place ¾ cup water and the sugar and bring to a boil. Reduce heat to medium and simmer just until sugar has melted, stirring occasionally. Set aside to cool.

3. Strain ginger mixture into a pitcher or a glass jar, mix in sugar water and lemon juice. Stir and serve over ice.

Yield: About 10 cups.