Sorrel Drink

Name: Sorrel Drink
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Caribbean
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

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.

30 minEasyServes 690 cal/serving

CaribbeanNon-Alcoholic DrinkStovetopVeganLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

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

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.
2

Add 2 cups dried hibiscus flowers (sorrel) to the boiling liquid, stir, and remove from heat. Cover and steep for 15 minutes.
3

Stir in 1/2 cup granulated sugar until fully dissolved.
4

Strain the drink through a fine-mesh sieve into a large pitcher, pressing the solids gently. Discard the solids.
5

Let cool to room temperature, then refrigerate until cold. Serve over ice.

Questions

Can I halve or double Sorrel Drink?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. To make a pitcher, multiply everything and stir over ice at the end.

Serve it with

Black Cake dessert
Saltfish Buljol breakfast
Saltfish Fritters starter

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