A deep crimson drink brewed from dried sorrel (hibiscus) petals with cloves, cinnamon, and ginger, sweetened and served cold over ice.
Ingredients
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2 cups dried sorrel sepals
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1 cinnamon stick
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6 whole cloves
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2 inch piece fresh ginger, sliced
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1 cup sugar or to taste
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8 cups boiling water
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Ice for serving
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Optional: rum to taste
Instructions
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1
Place dried sorrel, cinnamon stick, cloves, and ginger in a large heatproof container.
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2
Pour boiling water over the mixture and stir once.
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3
Cover and let steep for at least four hours or overnight for strongest flavor.
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4
Strain the liquid through a fine strainer, pressing the sorrel to extract all color and flavor.
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5
Add sugar to taste and stir until dissolved. Refrigerate until very cold.
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6
Serve over ice in tall glasses. Add rum for an adult version if desired.
Did You Know?
Barbadian sorrel plants bloom in December, which is why the drink is most associated with the Christmas season.