Sorrel is a sweet, tart, gingery drink, essential to Holiday celebrations in the Caribbean. Hibiscus* is the star, along with ginger*, orange peel*, allspice*, and clove*. *organic
Brew as a tea and sweeten as desired.
Add rum or other spirits for an adult-only treat.
Boil down with sweetener of choice to make a syrup to add to carbonated water and make your own red pop, but so much better. use syrup in baked goods or over fresh fruits.
SORREL
~Makes a Quart~
1 Qt water plus 1 cup
2 -3 Tbsp TART
1/2 cup sugar or preferred sweetener
1/2 cup Rum or your favorite spirit **optional
1. Heat water in a large heavy-bottomed pot.
2. Stir in TART and bring to a boil, then lower heat to a bare simmer and let bubble for 10 minutes or so.
3. Take off the heat, stir, cover, and let steep overnight, up to three days. When ready to use strain well and discard solids.
4. In a 2 qt saucepan heat 1 cup water with 1/2 cup sugar and bring to boil, stirring frequently, until sugar has dissolved. Remove from heat and stir into sorrel.
5. Chill until ready to serve. Add spirits if desired and serve over ice.
