Sorrel Drink
Festive spiced hibiscus drink.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Boil the aromatics: In a large pot, bring 8 cups of water to a rolling boil. Add the grated ginger, cloves, cinnamon stick, and orange peel. Boil for 5 minutes to release the oils.
- 2
Add the sorrel: Remove the pot from the heat and immediately stir in the dried sorrel.
- 3
Steep: Cover the pot tightly and let it steep at room temperature for at least 12 hours, preferably 24 hours. The liquid will turn a deep, vibrant crimson.
- 4
Strain: Pour the mixture through a fine-mesh sieve or cheesecloth into a large pitcher, pressing down on the solids to extract all the liquid and flavor.
- 5
Sweeten and chill: Stir in the sugar until completely dissolved. Taste and adjust sweetness. Chill in the refrigerator until ice cold, and serve over ice (with a splash of white rum if desired).
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