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Sorrel
This cool, sour/bitter drink from Trinidad and Tobago is great in summer and around the winter holidays.
Course Drinks
Cuisine carribbean
Prep Time 15 minutes minutes
Cook Time 1 hour hour
Total Time 1 day day
Servings 2 liters
- 2 L water
- 25 g dried sorrel hibiscus flowers
- 100-200 mL sugar
- 3 cm ginger
- 2 sticks cinnamon
- 2 bay leaves
- peel from 1 orange
- juice from 1 orange
- 6 cloves
- 1 tsp vanilla extract
Day 1
Bring water to a boil.
Add cinnamon, cloves, bay leaves and ginger.
Let simmer for 20-30 min.
Mix in sorrel, orange peel and 100 mL sugar
Simmer another 20-30 min.
Let cool and put in fridge. Let sit with all spices overnight.