Drinks
Spiced Hibiscus Christmas Drink (Sorrel Drink)
Ingredients
- 100 g (1 1/2 cups) dried sorrel (hibiscus) sepals
- 2 L (8 cups) water
- 1 piece fresh ginger, sliced
- 6 whole cloves
- 1 cinnamon stick
- 150 g (3/4 cup) sugar, or to taste
- Rum, to taste (optional)
Method
- Bring water to a boil with ginger, cloves and cinnamon stick.
- Remove from heat, add the dried sorrel, and let steep overnight (or at least 4-6 hours) for the deepest color and flavor.
- Strain out the solids, pressing to extract all the liquid.
- Stir in sugar to taste while the liquid is still slightly warm.
- Chill thoroughly and serve over ice, adding rum to individual glasses if desired.
Introduction: A deep red, spiced drink made from dried sorrel (hibiscus) sepals, closely associated with Jamaican Christmas celebrations, often given a splash of rum for adult gatherings.
Cultural Background: A deep red, spiced drink made from dried sorrel (hibiscus) sepals, closely associated with Jamaican Christmas celebrations, often given a splash of rum for adult gatherings.
Tips: A longer steep (overnight) develops significantly more depth and color than a quick steep. Add sugar gradually and taste as you go, since sorrel is naturally quite tart.
Variations: Add a few slices of orange peel to the steeping liquid for a citrus-forward variation. Already vegan as written (omit rum for a non-alcoholic version, which is also traditional).
Storage: Refrigerate in a sealed pitcher for up to 1 week.
Reheating: Not applicable – this drink is served cold.
FAQs:
Q: Is sorrel the same as hibiscus?
A: The dried sorrel sepals used in this Jamaican drink are indeed a variety of hibiscus, related to what's sold as hibiscus flowers in many other cuisines.
Q: Is this drink alcoholic?
A: It's traditionally non-alcoholic, though rum is commonly added to individual servings for Christmas celebrations.
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