Sorrel is “the favourite drink of Jamaicans at Christmas time, made from the sorrel plant, a low bushy shrub with red stems and calices, which comes into season toward the end of the year. No Jamaican Christmas is complete without bottles of red drink brewed with rum and ginger,” Enid Donaldson wrote in The Real Taste of Jamaica. The sorrel is brilliantly red and sweet-tart, with a delicious bite from ginger and aromas of clove and citrus. Note that the “sorrel” here is a Caribbean name for hibiscus flowers, also called jamaica in Spanish. When shopping, make sure you are getting that rather than the green herb called sorrel that tastes tartly of lemon.
Recipe information
Yield
Makes 2 quarts
Ingredients
Preparation
In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.
Recipe notes
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