Deep red Christmas drink made from dried sorrel (hibiscus) petals steeped with cloves, cinnamon, and orange peel, sweetened and served ice-cold.
Ingredients
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200g dried sorrel (hibiscus) petals
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2 liters water
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1 cup sugar
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6 cloves
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2 cinnamon sticks
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1 piece dried orange peel
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1 inch fresh ginger, sliced
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1 tsp vanilla extract
Instructions
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1
Wash dried sorrel petals and place in a large pot with cloves, cinnamon, ginger, and orange peel.
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2
Pour boiling water over the petals and spices. Cover tightly and let steep overnight for maximum color and flavor.
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3
Strain through a fine sieve, pressing petals to extract all the deep red liquid. Discard solids.
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4
Add sugar and vanilla extract to the strained liquid. Stir until sugar fully dissolves.
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5
Refrigerate until ice cold. The color should be a vibrant, jewel-like ruby red.
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6
Serve over ice in tall glasses. Some families add a splash of rum for the adult version at Christmas parties.
Did You Know?
The sorrel plant blooms around December, making this naturally a Christmas drink that marks the start of the holiday season.