HOW TO MAKE CHICHA DE SARIL PANAMEÑO (SORREL DRINK PANAMANIAN STYLE)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

dried hibiscus flowers

🥗Healthier: dried rose petals

💰Cheaper: dried fruit

Rose petals provide a similar floral note.

Pick the petals off of half a pound of sorel flowers.

Rinse the petals clean to remove any dirt or leaves.

Transfer the washed petals to a pot.

Add two thumb sizes of ginger, one cinnamon stick, and two liters of water to the pot.

Add the juice of two mandarin limes.

Add sugar for taste, adjusting quantity as desired.

Turn the stove on to medium-high heat and stir everything together.

Boil the petals until they have expanded, the sugar has dissolved, and the water turns a red color (approximately 6-8 minutes).

Turn off the stove and cover the pot to allow the chicha to steep and cool off.

Once cooled, strain the mixture into a pitcher.

Place the pitcher in the refrigerator for a couple of hours or overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary