Caribbean Sorrel
A traditional Caribbean hibiscus drink spiced with ginger and cloves.
- 2 cupdried hibiscus flowers(sorrel)
- 2 ozfresh ginger(sliced)
- 6 wholecloves
- 1 wholecinnamon stick
- 8 cupswater(boiling)
- 1 cupsugar(to taste)
- 2 stripsorange peel
- 1Pour boiling water over hibiscus, ginger, cloves, cinnamon, and orange peel.
- 2Cover and steep overnight or at least 4 hours.
- 3Strain and add sugar to taste.
- 4Refrigerate until cold.
- 5Serve over ice.
- 6Garnish with orange peel.
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Sorrel hibiscus drink is essential to Caribbean Christmas celebrations, particularly in Jamaica and Trinidad.
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