Elisabeth Lambert Ortiz

Sorrel Drink

Preparation info
  • Makes about

    3 pints

    • Difficulty

      Easy

Appears in
top 1000The Complete Book of Caribbean Cooking
The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

  • About

This is made from the sepals of an annual plant called rosella or sorrel. Traditionally a Christmas drink in Trinidad, when the sorrel sepals are at their best. The drink can also be made with dried sorrel, or sorrel syrup.

If you use syrup follow the instructions on the bottle.

Ingredients

  • 1 oz. dried sorrel sepals
  • 3-inch piece stick cinnamon
  • Piece dried orange peel, about 3-by-1-inc

Method

Put the sorrel, cinnamon, orange peel, cloves and sugar into a large jar or crock and pour the boiling water over them. Cool, cover loosely, and leave for 2 or 3 days at room temperature. Strain, add the rum, cinnamon and cloves and leave for another 2 days. Strain through a fine sieve lined with cheesecloth and serve in chilled glasses, with or without ice cubes. If preferred, the drink may be