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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
Cook Time 1 hour
Total Time 1 day
Servings 2 liters

Ingredients

  • 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

Instructions

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.

Day 2

  • Strain out the spices.
  • Add vanilla extract and orange juice.
  • Taste and sugar as needed.
    Only adding 100 mL sugar on day 1 will mean it is quite sour still. I usually end up adding another 100 mL.