Spiced Sorrel Drink
By: Co+op
Recipe Information
Total Time: 45 minutes; 10 minutes active
Servings: 4
Caribbean sorrel drinks are made from dried roselle hibiscus flowers, which infuse boiling water with a brilliantly red tint. Similar drinks have roots in Africa, Mexico, Latin America, India and Australia. This is a simplified version of the holiday favorite, sweetened with honey. Hibiscus flowers are high in vitamin C, making this a healthful, refreshing drink.
Ingredients
- 4 cups water
- 6 allspice berries
- 1/2 a cinnamon stick
- 4 cloves
- 3 slices fresh ginger
- 1 cup dried hibiscus flowers
- 1/4 cup honey
Preparation
- Pour the water into a 2-quart pot and place over high heat. Add the allspice berries, cinnamon stick, cloves and ginger. Bring to a boil.
- When boiling, add the hibiscus flowers and turn off the heat. Steep for at least 30 minutes (or up to overnight if you want a stronger flavor, though it may need to be warmed for the honey to dissolve).
- While the drink is still warm, strain into a pitcher and stir in the honey until it dissolves. Add about half a cup of water to make 4 cups.
- Refrigerate until cold, then serve over ice.
Serving Suggestions
Serve with other Caribbean dishes, like Jamaican beef patties or a holiday favorite—rum cake. You can also enjoy this drink warm.
Nutritional Information
60 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 18 g. carbohydrate, 0 g. fiber, 0 g. protein