How to make Jamaican Sorrel (Hibiscus) Drink
Jamaican Sorrel Drink there is no holiday without sorrel. If you don’t have it cancel the whole dinner! Sorrel became a holiday beverage because the season is harvested. In Jamaica, hibiscus was traditionally planted around August and reaped in late November or in December.
Ingredients
- 4-5 Cups dried sorrel hibiscus, rinsed with cold water in a colander or strainer
- 10-12 cups water
- ¾ Pound ginger washed and grated. Keep some whole but smash it flat.
- 1 Cup orange peel orange skin
- pineapple skin (optional but recommended)
- 8-10 Whole cloves
- 2 cinnamon sticks
- 8-10 Whole allspice berries
- 1 cup Sugar sweeten to your likeness
- 1 whole lime or lemon
- Red Wine optional
- ¼ Rum optional
- ¼ cup Sorrel Ginger Syrup optional (hard to find)
Instructions
- In a large pot, bring the water to a boil with ginger and spices - cloves and pimento berries (allspice), cinnamon sticks, orange peel, and pineapple skin.
- Let that come to a bubble then add the sorrel and stir.
- Turn off the stove.
- Remove the pot from the stove, cover leave to steep for 2-4 hours or preferably overnight (recommended) even up to 2 days.
- Strain and discard the excess sorrel, peel, and spices.
- Sweeten to taste, add lime, rum, red wine, sugar, and sorrel ginger syrup (optional had to find). Then serve.
Video
Nutrition
Serving: 8cupsCalories: 150kcalCarbohydrates: 38gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gTrans Fat: 0.003gSodium: 25mgPotassium: 227mgFiber: 3gSugar: 26gVitamin A: 60IUVitamin C: 19mgCalcium: 57mgIron: 1mg
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