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Sorrel

Name: Sorrel
Total time: 30 min
Yield: Serves 6
Cuisine: Trinidad and Tobago
Ingredients: 40g Dried Hibiscus; 40g Ginger; 1.5L Water; 6 pods Clove; 1 Cinnamon stick; 150g Sugar; 1/2 (zest) Orange; To taste Ice

Dessert

⏱ 30 min

👥 Serves 6

Difficulty ⭐

Hibiscus calyces steeped with ginger and spices — Trinidad's red Christmas drink.

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📖 The Story Behind This Dish

Sorrel is a drink made by simmering the red calyces of roselle (a kind of hibiscus) with ginger, cloves, and cinnamon and sweetening it. It's made around December when roselle ripens and is essential at Christmas in Trinidad and Tobago and the Caribbean. Its vivid red color, sweet-tart taste, and ginger kick are its hallmarks.

🌆 Where it's eaten: At Christmas in a Trinidad home, a glass pitcher of deep crimson drink sits on the table beside black cake and ham.

🥕 Ingredients (serves 6)

Dried Hibiscus 40g
Ginger 40g
Water 1.5L
Clove 6 pods
Cinnamon stick 1
Sugar 150g
Orange 1/2 (zest)
Ice To taste

👩‍🍳 Instructions

Slice the ginger thinly.
Bring water, the ginger, cloves, cinnamon, and orange peel to a boil in a pot.
Add the hibiscus, turn off the heat, cover, and leave overnight.
Strain and add the sugar to dissolve.
Chill well and pour into glasses with ice.

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