Sorrel, a popular holiday drink in the Caribbean, is made from dried hibiscus. Although it is often enjoyed during the holiday season, it is delicious all year long. It is typically served chilled and in many households, with a hefty splash of rum. Whether it is served in its alcoholic or non-alcoholic form, islanders everywhere rejoice at the mere mention of this drink. Like any cocktail, you can add more or less of each ingredient to fit your taste. With that said, let’s get to it.
Cook time: 10 min · Skill level: Intermediate
Ingredients
- 4 quarts of water
- 4 1/2 ounces of sorrel (dried hibiscus)
- 3 cinnamon sticks
- 1 orange peel (fresh or dried)
- 3 cups of brown sugar
- 3 teaspoons of ground ginger
- 1/4 teaspoon of ground cloves
- 1 cup of white rum (or more, to taste)
Method
In a large pot, bring the water to a boil.
Once the water is boiling, add in the dried sorrel and orange peel. Allow the sorrel to simmer for 3-4 minutes. Then, cover the pot, remove it from the stove, and allow the sorrel to steep overnight.
Using a strainer, pour the sorrel liquid into a large bowl or pitcher and discard the remnants contained in the strainer.
Stir in the brown sugar, ginger and cloves. Continue to stir until all of the sugar has dissolved. (Note: If the sorrel is too tart for your liking, feel free to add more sugar. Conversely, if you like the tartness, add less sugar.)
Stir in the rum and place the sorrel in the refrigerator for 3-4 hours. Serve over ice and enjoy. As always, please drink responsibly.
