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Jamaican Sorrel Drink

Caribbean · 25 min · Easy · 6 glasses

Jamaican Sorrel Drink

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Hibiscus steeped with ginger, clove and orange peel. The Caribbean Christmas drink, deep red and warmly spiced rather than simply tart.

~90 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-freeoil-freegrain-free
Plan it:

Method

  1. 1

    Build the infusion

    Bring the water to the boil in a pot. Add the sorrel, the sliced ginger, the cloves, the cinnamon stick and the pared orange peel, then take the pot off the heat.

  2. 2

    Steep

    ⏱ 15 min

    Cover and leave to steep for at least 15 minutes, or better still overnight at room temperature. The color comes out fast; the ginger and clove take their time.

  3. 3

    Sweeten and strain

    Stir in the sugar until it dissolves, then strain into a jug. Squeeze the last of the liquid from the flowers: that is where the depth is.

  4. 4

    Chill and serve

    Chill thoroughly and serve over ice. It should taste tart first and spiced second, with the ginger arriving last.

Notes

Traditionally left to steep for a day or two, and it genuinely improves. Make it ahead if you can. The classic version is spiked with white rum at the table; the drink stands up perfectly well without it. Use whole cloves, not ground, or it turns muddy and medicinal.

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