A vibrant ruby-red drink made from dried sorrel (hibiscus) petals steeped with cinnamon, cloves, ginger, and orange peel, sweetened and often spiked with rum.
Ingredients
2 cups dried sorrel (hibiscus) petals
8 cups boiling water
1 cup sugar
6 whole cloves
2 cinnamon sticks
2-inch piece fresh ginger, sliced
Peel of 1 orange
Rum to taste (optional)
Instructions
1Place sorrel petals, cloves, cinnamon sticks, ginger, and orange peel in a large heatproof container.
2Pour boiling water over the ingredients. Cover tightly and let steep for twenty-four hours.
3Strain through a fine sieve, pressing the petals to extract all colour and flavour.
4Add sugar and stir until completely dissolved. Taste and adjust sweetness.
5Refrigerate until very cold. Add rum to taste if desired.
6Serve over ice in tall glasses. The drink should be a deep, jewel-toned red.
Did You Know?
In Grenada, the sorrel plant flowers in December, making it a natural Christmas tradition that the holiday season has arrived when sorrel blooms appear.