Trinidadian Sorrel

Name: Trinidadian Sorrel
Prep time: 10 min
Total time: 48 h 10 min
Ingredients: 2 ounces dried sorrel (hibiscus flowers) ((heaping 1 cup)); 2 cinnamon sticks; 12 cloves; 2 cups granulated sugar ((roughly 1 pound)); 2 (4-inch x 1-inch) pieces of orange peel ((no pith)); 12 cups boiling water; 12 ounces dark rum ((1½ cups) (optional))

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Prep Time: 10 minutes

Total: 2890 minutes

Servings: 12

Author : Meredith

holiday favorites drinks

Ingredients

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2 ounces dried sorrel (hibiscus flowers) ((heaping 1 cup))2 cinnamon sticks12 cloves2 cups granulated sugar ((roughly 1 pound))2 (4-inch x 1-inch) pieces of orange peel ((no pith))12 cups boiling water12 ounces dark rum ((1½ cups) (optional))

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Instructions

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Step 1

Place the sorrel, cinnamon sticks, cloves, sugar and orange peel into a large heat-proof bowl or saucepan.

Step 2

Bring 12 cups of water to a boil and pour the boiling water over the dried sorrel. Let this mixture steep for 1 to 2 days at room temperature, loosely covered.

Step 3

Strain the mixture through a cheesecloth-lined strainer. Discard the solid ingredients and transfer the liquid to bottles or jars.

Step 4

To make a sorrel cocktail, mix 4 ounces of sorrel with 1 ounce of dark rum like Mount Gay. Stir together and pour over ice cubes into a chilled rocks glass. Garnish with a slice of orange.