Sorrel Drink Recipes

Steps:

• Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight.
• Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
• Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice.

Steps:

• Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve.

Steps:

• In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
• Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!
• Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don't use plastic.
• For the adult version:.
• In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
• Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.