"Sorrel" in Jamaica refers to the dried red sepals of a type of hibiscus (roselle). Steeped with warm spices and sweetened, it makes a stunning crimson drink that appears on every table at Christmas — often spiked with a little white rum for the grown-ups.
Ingredients
- 2 cups dried sorrel (hibiscus sepals)
- 1 thumb fresh ginger, sliced
- 8 pimento (allspice) berries
- 6 cloves + 1 cinnamon stick
- Peel of 1 orange (optional)
- 8 cups water
- Sugar to taste (about 1–1½ cups)
- Optional: white rum, to taste
Method
- Bring the water to a boil with the ginger, pimento, cloves and cinnamon. Let it bubble a couple of minutes to release the spices.
- Put the dried sorrel and orange peel in a large heatproof jug or pot, then pour the hot spiced water over them.
- Cover and leave to steep at room temperature for at least 8 hours, and up to 24 — the longer it sits, the deeper the red and the bolder the flavor.
- Strain out the sorrel and spices through a fine sieve. Stir in sugar to taste while the liquid is still slightly warm so it dissolves.
- Chill well and serve over plenty of ice. For an adult version, add white rum to taste once it's cooled.
🎄 Make it ahead
Sorrel actually improves after a day or two in the fridge, and keeps about a week. Make a big batch before the holidays and top up glasses as guests arrive.