Zesty Homemade Sorrel Drink
A vibrant and refreshing Caribbean beverage made from dried hibiscus flowers, fresh ginger, and an aromatic blend of spices, sweetened to taste. It is a perfect drink for festive occasions or a cooling treat.
Ingredients
- 8 cups water
- 1 cup dried sorrel flowers
- 1 large piece (about 4 inches) fresh ginger thinly sliced
- 3 sticks cinnamon
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- peel from 1 orange optional
- 1 to 2 cups granulated sugar to taste
Instructions
- Boil 8 cups of water in a large pot.
- Remove the pot from the heat immediately. Add the dried sorrel flowers, sliced ginger, cinnamon sticks, whole cloves, whole allspice berries, and optional orange peel to the hot water.
- Cover the pot tightly with a lid and let the mixture steep and cool to room temperature for at least 4 hours, or ideally, overnight, to allow the flavors to fully develop.
- Once cooled, strain the liquid through a fine-mesh sieve or cheesecloth into a clean pitcher or container, discarding the solids.
- Stir in granulated sugar, starting with 1 cup and adding more to taste, until dissolved.
- Refrigerate the sorrel drink until thoroughly chilled.
- Serve cold, over ice if desired, and garnish with an orange slice or a sprig of mint.
Notes
For an extra citrusy kick, add a few strips of lime or lemon peel along with the orange peel. You can adjust the amount of sugar to your liking; some prefer it less sweet. For a stronger flavor, let the mixture steep overnight in the refrigerator. Serve chilled, optionally over ice with a slice of orange or a fresh mint sprig. Store any leftovers in the refrigerator for up to a week.