Sorrel Drink | Authentic Spice Infused Caribbean Sorrel Recipe

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with fewer calories.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and still flavorful.

Soak fresh ginger root in water to make peeling easier.

Peel the ginger using a spoon, breaking it into small pieces.

Add 12 cups of water to a very large pot and bring to a boil.

Pulse the peeled ginger in a blender with 1 cup of water until broken into small pieces.

Set the blended ginger aside after pulsing.

Once the water is boiling, reduce heat to medium-low.

Add whole cloves, whole allspice berries, and cinnamon sticks to the pot.

Add the entire 12 oz bag of dried sorrel to the pot and cover it, cooking on medium-low for 10 minutes.

After 10 minutes, turn off the heat and add the peel from one orange and 1 tablespoon of raw rice, stirring everything together.

Add the pulsed ginger and rinse the blender with 2 cups of water to get all the ginger out, adding it to the pot.

Cover the pot and allow the mixture to cool to room temperature, then refrigerate for 24 to 48 hours to deepen flavors.

Strain the sorrel drink using a pot with a spout and straining holes in the lid.

Use a cheesecloth to squeeze out the residual flower petals to extract all the liquid.

Sweeten the drink with brown sugar, adding 1 and 1/2 cups or to taste, stirring until dissolved.

Pour the finished sorrel drink into glass bottles for storage and serve over ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary