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.
Ingredients
2 cups dried sorrel sepals
6 cups boiling water
10 whole cloves
2 cinnamon sticks
1 inch ginger sliced
peel of 1 orange
1 cup sugar
ice
Instructions
1Place sorrel, cloves, cinnamon, ginger, and orange peel in a large heatproof container.
2Pour boiling water over the ingredients.
3Cover and let steep for 24 hours at room temperature.
4Strain through a fine mesh sieve, pressing to extract all liquid.
5Add 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.