Sorrel Drink
A crimson, spiced beverage made from steeped sorrel (hibiscus) calyces, ginger, and clove, served ice cold during the Christmas season. It's tart, floral, and deeply festive.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Large pot
- •Fine strainer
- •Pitcher
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 0
- carbs
- 27
- protein
- 0
- calories
- 110
Instructions
- 1
Put the water, ginger, cloves, cinnamon, and orange peel into a large pot. Bring it to a boil.
- 2
Let it boil for 5 minutes. Take the pot off the heat and stir in the dried sorrel calyces.
- 3
Cover the pot and let it steep for at least 1 hour, or chill overnight for deeper color.
- 4
Pour the liquid through a fine strainer into a pitcher. Press the solids to squeeze out the flavor.
- 5
Stir in sugar to taste while the liquid is still warm.
- 6
Chill the drink thoroughly. Pour it over ice to serve.
Chef's tips
Let the sorrel calyces steep covered off the burner for at least an hour. This creates rich color and flavor without making the drink bitter.
Storage
Refrigerate in a covered pitcher up to 5 days.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Boiling the mixture too long, which can make the drink bitter
- •Not adding enough sugar before chilling, because cold temperatures dull sweet flavors
Serving suggestions
Cooked Sorrel Drink?
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