Sorrel drink is made from dried hibiscus flowers, and this cleansing sweet and sour beverage is so associated with Jamaica that the Mexicans call hibiscus flor de Jamaica. Sorrel is traditional at Christmas time in Jamaica. It can also have rum in it if you prefer to give it a little kick...
Put the water in a large pot and bring to a boil on the stove – the water must be boiling when you add the hibiscus flowers. Scatter in the flowers and take the pot off the heat immediately. Stir in the sugar, cloves and grated ginger until the sugar is dissolved, and leave to cool overnight. The flowers will steep and infuse to give a rounded flavour.
Strain the drink through a muslin cloth to remove the flowers and spices, and check the sweetness. If you like it less tart, make a quick sugar syrup by heating equal parts sugar to water until the sugar has dissolved, and add to taste.
You can drink the sorrel immediately or it can be bottled and stored in the fridge until needed.
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