When we got together for a family holiday dinner with family, Patrice made Sorrel, a traditional Trinidadian drink. It is also a tradition in Jamaica. I liked this tasty beverage and asked Patrice to share her family recipe.
Sorrel Drink (In the U.S. this is referred to as Hibiscus)
2 lbs. sorrel or 1 small dry bag of sorrel
8 cups water for the 2 pounds or 4 cups of water for the dried sorrel
2 cinnamon sticks
12 cloves for large batch and 6 cloves for dried batch
2 dry bay leaves
2 cups of sugar or more (I’d use stevia)
rum (optional)
Directions:
Wash sorrel and remove petals (if fresh).
Put all in pot and bring to boil.
Remove from heat and let cool for a few hours or over night.
Strain and bottle.
Keep refrigerated.
Serving:
When ready to serve, dilute with water to desired strength and sweeten to taste.
Could be flavored with some rum.
Note: El Guapo distributes Jamaica Whole Hibiscus in 3 ounce packages. This is the size bag Patrice referred to in the recipe.
Cheers!
