Caribbean

Sorrel Drink

Name: Sorrel Drink
Total time: 1470 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 cups dried sorrel (hibiscus calyces); 1 large knob ginger (grated); 6 cloves; 1 cinnamon stick; 1 piece dried orange peel; 1 1/2 cups sugar

Festive spiced hibiscus drink.

1470 minutes

Serves 2

Drink

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

5 steps

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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