Sorrelade
3.6 3 ratings
Ingredients
70 g Hibiscus flowers
1.25 litre Chilled water
30 g Fresh ginger
12 dried Clove
3 barspoon Honey
How to make
Serve in a collins glass
- 1 (Bulk recipe.) SOAK dried Jamaican sorrel in water with ginger, ground cloves, and honey for 12 hours
- 2 Bring this mixture to the BOIL then leave to cool and SOAK for a further 12 hours, STRAIN and then keep refrigerated.
History
Sorrelade resembles cranberry juice and shares a bittersweet, slightly spicy taste.
Jamaican sorrel is derived from the red sepals of the Roselle plant, scientifically known as Hibiscus Sabdariffa. Although this variety of Hibiscus grows wild in Jamaica, the high demand for sorrel leads to extensive propagation. It is important to note that Jamaican sorrel is not related to the English garden herb of the same name.