Contessa Honey Sorrel Margarita

For the prepared sorrel drink:
Wash and peel each sorrel flower by removing the outer thistles and inner seed. I only use the sepals and no other part of the sorrel. Once this is all done, rinse the sepals once more just to ensure that any debris is removed. Place in a large pot and cover with the water.

Slice open the vanilla pod and scrape out the beans and also place in the pot; if using vanilla extract, make it the last ingredient you add along with the ginger extract.

Add cloves, lime, lemon, and orange zest, nutmeg, and cinnamon stick. Add the sweeteners (honey and sugar) and stir to dissolve.

Bring the mixture to a gentle (not rolling) boil until the color of the petals are considerably lightened and softened. Add the lime and lemon juice.

Strain the drink through a fine sieve into a heat-proof pitcher. Stir in ginger extract and banana extract. Let it cool.

For the margarita:
Mix all of the ingredients in a medium pitcher and whisk vigorously to incorporate. Rub a lime wedge around the rim of the margarita glass and roll the glass in a bowl of coarse sea-salt. Fill with crushed ice, and garnish with a slice of lime.