Drinks
Sorrel Drink
Ingredients
- - 100g (2 cups) dried sorrel (hibiscus) calyces
- - 2 litres (8 cups) water
- - 40g (about 5cm/2 inch piece) fresh ginger, sliced and lightly crushed
- - 4 whole cloves
- - 1 cinnamon stick
- - 200g (1 cup) sugar, or to taste
- - 60ml (1/4 cup) dark rum (optional, for an adult version)
- - Orange peel, a few strips (optional)
Method
- Combine the water, sorrel, ginger, cloves, cinnamon stick and orange peel (if using) in a large saucepan.
- Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes until the liquid turns a deep red.
- Remove from the heat and let steep, covered, for at least 4 hours or overnight for the fullest flavour and colour.
- Strain the liquid through a fine sieve or cheesecloth into a pitcher, pressing gently on the solids to extract all the liquid.
- Stir in the sugar while the liquid is still slightly warm, until fully dissolved, adjusting the amount to taste.
- Chill thoroughly. Stir in the rum just before serving if using, and serve over ice.
Introduction: Deep ruby-red sorrel drink, made from steeped hibiscus calyces, is Belize’s essential Christmas beverage, brightened with ginger, warming spices and a splash of rum for the adults.
Cultural Background: Deep ruby-red sorrel drink, made from steeped hibiscus calyces, is Belize’s essential Christmas beverage, brightened with ginger, warming spices and a splash of rum for the adults. Shared with family and friends throughout the holiday season, it is as symbolic of Belizean Christmas as any dish on the table.
Tips: Steeping overnight, rather than just simmering, gives a much deeper colour and rounder flavour. Add sugar to the warm liquid rather than the cold one, as it dissolves far more easily.
Variations: A non-alcoholic version simply omits the rum, and is equally common for family gatherings with children present. Some households add a few slices of fresh orange or a strip of lime zest while steeping for extra brightness.
Storage: Refrigerate the strained, sweetened drink in a covered pitcher for up to 5 days.
Reheating: Not applicable; this drink is served cold.
Nutrition: Approx. 90 kcal, 0g protein, 0g fat, 23g carbohydrate per serving (without rum)
FAQs:
Q: Where can I find dried sorrel/hibiscus? A: Look for dried hibiscus flowers (sometimes labelled ‘flor de Jamaica’) at Caribbean, Latin American or specialty tea shops. Q: Can I make this less sweet? A: Yes, reduce the sugar gradually and taste as you go; the tartness of the sorrel comes through more with less sugar.
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