Sorrel

Sorrel is a favorite West Indian drink for Christmas and New Year, but it’s great all year long.  It’s more of a spiced, iced tea, as the juice is drawn from the red sepals of the Roselle plant (Hibiscus sabdariffa) which is commonly called sorrel in the Caribbean.

The drink needs a lot of sugar to temper the tartness of the fruit but to my mind it should not be made thick and sweet, for then it becomes sickly and cloying although some like it this way, so feel free to vary the ingredient amounts to suit your taste.

Servings:  Makes 8 Servings

Ingredients:
8 ounces dried sorrel
2 cinnamon sticks (each approximately 3 inches long)
1 piece orange peel (fresh or dried, approximately 3 by 1-inch)
12 whole cloves
10-12 cups water
1 1/2 cups sugar (or more to taste. Granulated will give a better color.)

Grown up version:
1/4 cup rum (or more, to your taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Preparation:
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.