Sorrel Drink (Trinidad)

Recipe by WizzyTheStick
READY IN: 4hrs 3mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces dried sorrel
  • 2
    cinnamon sticks (each approximately 3 inches long)
  • 1
    piece orange peel (fresh or dried, approximately 3 by 1-inch)
  • 12
    whole cloves
  • 10 -12
    cups water
  • 1 12
    cups sugar (or more to taste. Granulated will give a better colour.)
  • Grown up version
  • 14
    cup rum (or more, to your taste)
  • 12
    teaspoon ground cinnamon
  • 14
    teaspoon ground cloves
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DIRECTIONS

  • In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
  • Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!
  • Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don’t use plastic.
  • For the adult version:
  • In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
  • Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.
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