Virginia Burke

Sorrel & Ginger

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Preparation info
  • Serves

    8–10

    • Difficulty

      Easy

Appears in
Eat Caribbean
Eat Caribbean

By Virginia Burke

Published 2005

  • About

Usually served at Christmas time, sorrel is bright red drink made from the sepals of the sorrel plant. It has a very refreshing quality and can be served with or without the rum.

Ingredients

  • 25 g/1 oz dried sorrel
  • 7.5 cm/3-

Method

  1. Remove the zest from the orange with a zester or peel it off carefully and cut into shreds with a knife.
  2. In a large, non-reactive container, put all the ingredients except the boiling water and rum.
  3. Pour the boiling water over, cover and allow to steep overnight.
  4. Strain and add rum, if using, adjusting the strength to your liking.