Sorrel Ginger: Tropical Bliss
A wonderfully tart and spicy infusion, this vibrant red drink combines dried hibiscus (sorrel) flowers with fresh ginger, sweetened to perfection. It's a staple in many tropical regions, especially during holidays.
Ingredients
- 2 cup dried sorrel (hibiscus) calyces
- 4 inch fresh ginger peeled and thinly sliced
- 8 cup water
- 1 cup granulated sugar or to taste
- 4 whole cloves optional
- 1 tsp allspice berries optional
Instructions
- Rinse the dried sorrel calyces thoroughly under cold water.
- In a large pot, combine the rinsed sorrel, sliced ginger, water, cloves, and allspice berries (if using).
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes.
- Remove the pot from the heat and let the mixture steep for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
- Strain the liquid through a fine-mesh sieve into a clean pitcher or bowl, pressing on the solids to extract all the liquid. Discard the solids.
- Add the granulated sugar to the strained liquid and stir until it completely dissolves. Taste and adjust sweetness as desired.
- Chill the sorrel ginger drink thoroughly in the refrigerator before serving. Serve over ice with a lime wedge or a sprig of mint.
Notes
For an extra kick, add a pinch of cayenne pepper. Adjust sugar to your preference. Serve chilled with a squeeze of lime or orange. You can also add other spices like cinnamon sticks during the simmering process.