From No-Go to NoTo

Lynda’s Sorrel iced tea – heavy on the Jamaican ginger

When I moved to Tottenham almost 15 years ago people visibly winced. I kid you not. They offered me their commiserations.

Fast forward to 2017 and people are clambering to live here. We’ve even been renamed. Down south – by Seven Sisters – that’s SoTo. The hipsters have moved in and opened a cafe where my friend Lara claims coffee is about £6. I think she might have been exaggerating. 

Up North in NoTo, the people are fighting redevelopment. There’s nothing wrong with change but the question is: change at what cost? Is it gentrification or social cleansing?

While we are still the uglier and poorer sibling to our Seven Sisters I can but boast about the wonders of the north.

One such wonder is sorrel, or hibiscus. I’ve been sharing swigs of this delicious iced tea with my fellow yoginis.


1 bag of dried hibiscus flowers about 100g

2.5 litres of freshly-boiled water

1 x 255g  of raw honey

1 teaspoon of cloves (optional and to taste)

Jamaican ginger (to taste)


  • Put the dried flowers (and cloves) into a large pan (stock pot).
  • Add 2.5 litres of freshly boiled water to the hibiscus.
  • Cover and leave to steep (I leave it overnight).
  • Pour off the liquid.
  • In a blender place the ginger, honey and a half the hibiscus flowers. Cover with water and blend.
  • Add the blended honey mixture to the drained hibiscus.
  • Poor into jars/bottles and refrigerate.

You don’t have to add cloves or the hibiscus flowers and you can opt for a sweetener of your choice. I usually make this with a 125 g of sorrel, 3.125 litres of hot water and 340g of raw honey, loads of ginger and 1.25 teaspoons of cloves.

As there are various medical claims associated with hibiscus if you have any health issues such as: low blood pressure, diabetes, or pregnancy, you might want to check with your doctor before drinking this.


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