Sorrel Drink (Caribbean Christmas Drink) - Oceanian Recipe

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Sorrel Drink (Caribbean Christmas Drink)

🌍 Oceanian, Jamaican / Pan-Caribbean Difficulty: ●●●○○


Hibiscus-based beverages span West Africa (bissap in Senegal) through the Caribbean and Mexico; in Jamaica, sorrel is the quintessential Christmas drink, brewed from November and consumed with Christmas cake through the holiday season.

Ingredients

  • 200 g dried sorrel (dried hibiscus flowers, Hibiscus sabdariffa)
  • 1 L boiling water
  • 50 g fresh ginger, sliced
  • 4 whole cloves
  • 2 cinnamon sticks
  • Sugar to taste (150–200 g)
  • Optional: 125 ml rum or port

Method

  1. Placing — Place sorrel flowers, ginger, cloves, and cinnamon in a large heatproof bowl.
  2. Pouring — Pour boiling water over; stir.
  3. Covering — Cover and steep for 8–12 hours (or overnight) at room temperature for deepest color and flavor.
  4. Straining — Strain through a fine sieve, pressing flowers to extract all liquid.
  5. Adding — Add sugar; stir until dissolved. Taste — it should be tart, fragrant, and complex.
  6. Stirring — Stir in rum or port if using.
  7. Refrigerating — Refrigerate until very cold. Serve over ice.


Tags: dried sorrel, boiling water, fresh ginger, cloves, cinnamon sticks · Source: Brittani's Almanac

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