Sorrel Drink Recipe
Caribbean · Beverage · 30 min total
A refreshing and tangy Caribbean beverage made from sorrel (hibiscus) petals, often enjoyed during the holiday season but perfect year-round.
10
min prep
min prep
20
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 cups dried sorrel (hibiscus) petals
- 1 piece fresh ginger (about 2 inches), peeled and sliced
- 4 cups water
- 1 cup sugar (adjust to taste)
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon vanilla extract
- 1 cup orange juice (freshly squeezed preferred)
Instructions
- In a large pot, combine dried sorrel petals, ginger slices, water, cinnamon stick, and cloves. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is deep red and fragrant.
- Remove from heat and strain the liquid through a fine-mesh sieve into a large pitcher, discarding solids.
- Stir in sugar until dissolved, then add vanilla extract and orange juice. Mix well.
- Chill in the refrigerator for at least 2 hours before serving over ice. Adjust sweetness if desired.
Tips
- For a stronger ginger flavor, grate the ginger instead of slicing.
- Store in the refrigerator for up to 1 week.
- Add a splash of rum for an adult version.
AI estimate may be inaccurate · Terms