Ingredients

• Sorrel Base:
  • 4 cups dried sorrel (hibiscus) flowers
  • 10 cups water
• Spices:
  • 1–2 cinnamon sticks
  • 6–8 whole cloves
  • 1–3 pieces fresh ginger, peeled and thinly sliced (add more for strength)
  • 2–3 pimento berries (allspice)
• Sweetener:
  • 1–1½ cups granulated sugar (adjust to taste)
• Optional:
  • 1–2 cups white rum or dark rum (Ideal with Wray & Nephew Jamaican Rum) 
• Garnish:
  • Lime slices, orange peel, or fresh mint (optional)

Preparation Steps

1. Boil the Sorrel Base:

   • In a large pot, bring the water to a boil.
   • Add the dried sorrel, cinnamon sticks, cloves, ginger, and pimento berries to the boiling water. Stir to combine.

2. Steep the Mixture:

   • Remove the pot from heat and cover with a lid. Let the mixture steep for at least 2–4 hours, or preferably overnight, to develop rich flavors.

3. Strain the Liquid:

   • Using a fine mesh strainer or cheesecloth, strain the sorrel mixture into a large bowl or pitcher, discarding the solids.

4. Sweeten the Drink:

   • Stir in the sugar while the liquid is still warm, ensuring it dissolves completely. Adjust sweetness to taste.

5. Add Rum (Optional):

   • If desired, stir in rum for an adult version of the drink.

6. Chill and Serve:

   • Refrigerate the sorrel until thoroughly chilled, about 2–3 hours. Serve over ice and garnish with lime slices, orange peel, or fresh mint for an elegant touch.

Preparation and Resting Times

• Preparation Time: 15 minutes
• Steeping Time: 2–4 hours (or overnight)
• Chilling Time: 2–3 hours
• Total Time: ~5–7 hours (including chilling)