Sorrel is the Caribbean name for dried hibiscus, and this deep red drink is Christmas in a glass across the islands. Steep it with ginger, cloves and orange peel, sweeten to taste, and serve very cold. Add rum for the adults, or do not.
Sorrel Drink
Dried hibiscus steeped with ginger, cloves, allspice and orange peel, sweetened and served over ice. The Caribbean Christmas drink, good all year.
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Sorrel Drink
Dried hibiscus steeped with ginger, cloves, allspice and orange peel, sweetened and served over ice. The Caribbean Christmas drink, good all year.
Prep
10 min
Cook
15 min
Total
4h 25m
Servings
8
Method
Steep
Category
Drinks
Cuisine
Jamaican
Servings
Ingredients
Instructions
-
Simmer the spices: Bring the water to the boil with the ginger, cloves, allspice and orange peel and simmer for 10 minutes.
-
Steep: Take off the heat, add the sorrel, cover and leave to steep for at least 4 hours or overnight.
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Strain and sweeten: Strain through a fine sieve, stir in the sugar until dissolved and add the lime juice. Chill and serve over ice.
Notes
- Keeps a week in the fridge and gets stronger each day.
- A measure of dark rum per glass is traditional.
Nutrition, per serving
Calories 80 kcal
Protein 0 g
Fat 0 g
Saturated fat 0 g
Carbs 20 g
Fibre 0 g
Sugar 19 g
Sodium 5 mg
Recipe from makamboo.com
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