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Sorrel
Trinidad and Tobago
Drunk throughout the Caribbean at Christmas. Trinidad's version is spiced and often spiked with rum.
Trinidadian Christmas drink — dried hibiscus flowers steeped with cinnamon, cloves and ginger into a deep red, sweet-sour drink. The taste of Christmas in Trinidad.
Prep
15 mins
Cook
10 mins
Difficulty
Easy
Calories
155 kcal
Serves
8
Calories are an estimate based on ingredients used
Ingredients
150gdried sorrel hibiscus flowers
1Lboiling water
200gsugar
2cinnamon sticks
6cloves
1 pieceginger, sliced
rumoptional
Method
1
Pour boiling water over sorrel, cinnamon, cloves and ginger. Steep overnight.
2
Strain. Add sugar and stir until dissolved. Refrigerate.
3
Serve cold over ice. Add rum if desired.
Chef's Tip
Steeping overnight extracts maximum colour and flavour — do not rush to less than 8 hours.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.