A deep ruby-red drink made by steeping dried sorrel (hibiscus) sepals with cloves, cinnamon, orange peel, and ginger, then sweetened with sugar. The signature drink of Trinidadian Christmas.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tall glass with ice
Garnishes: orange slice, cinnamon stick
Accompaniments: pastelles, black cake
Instructions
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1
Place sorrel, cloves, cinnamon, ginger, and orange peel in a large heatproof container.
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2
Pour boiling water over the ingredients.
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3
Cover and let steep for 24 hours at room temperature.
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4
Strain through a fine mesh sieve, pressing to extract all liquid.
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5
Add sugar and stir until dissolved. Serve over ice.
Did You Know?
In Trinidad, Christmas is not Christmas without sorrel drink. Many families start steeping their sorrel the moment dried sorrel appears in markets in November.
Chef's Notes
Equipment Tips
- large heatproof container
- fine mesh strainer
- ladle
Garnishing
orange slice, cinnamon stick
Accompaniments
pastelles, black cake
The Story Behind Sorrel Drink
Sorrel drink has West African origins, brought to the Caribbean during the transatlantic slave trade. In Trinidad, it merged with Indian spice traditions to include cloves and cinnamon. The drink became inseparable from Christmas celebrations, with each family guarding their recipe.
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