Sorrel Drink
A vivid crimson Caribbean holiday drink brewed from dried hibiscus flowers, warming spices, and sweetened to taste. Served chilled over ice, it is tart, floral, and deeply refreshing.
Ingredients
- 2 cups dried hibiscus flowers (sorrel)
- 8 cups water
- 2 oz fresh ginger, peeled, sliced
- 2 cinnamon sticks
- 8 whole cloves
- 1 tsp whole allspice berries
- 1/2 cup granulated sugar
- 6 strips orange peel, strips
Instructions
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1
Combine 8 cups water, 2 oz peeled, sliced fresh ginger, 2 cinnamon sticks, 8 whole cloves, 1 tsp whole allspice berries, and 6 strips strips orange peel in a large pot. Bring to a boil over medium-high heat.
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2
Add 2 cups dried hibiscus flowers (sorrel) to the boiling liquid, stir, and remove from heat. Cover and steep for 15 minutes.
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3
Stir in 1/2 cup granulated sugar until fully dissolved.
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4
Strain the drink through a fine-mesh sieve into a large pitcher, pressing the solids gently. Discard the solids.
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5
Let cool to room temperature, then refrigerate until cold. Serve over ice.