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Sorrel and ginger drink
ruby sorrel · fresh ginger · clove and orange
AI-generated photograph
- Total2 hours 20 minutes
- Prep10 minutes
- Cook2 hours 10 minutes
- Serves4
A deep ruby drink of dried sorrel (the flower of a hibiscus plant) steeped with fresh ginger, cinnamon, cloves and orange peel, sweetened and served ice cold. Tart, spicy and made without alcohol.
Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written.
Let's cook
- Put 1 litre of water in a large pan with the ginger, cinnamon stick, cloves and orange peel. Bring it to the boil and simmer for 5 minutes.
- Take the pan off the heat and stir in the dried sorrel. Push it under the water with a spoon.
- Cover and leave to steep for at least 2 hours, or overnight in the fridge once it is cool. The longer it sits, the deeper the colour and the stronger the ginger.
- Pour it through a fine sieve into a jug, pressing the flowers gently with a spoon. Throw away the flowers and spices.
- While it is still a little warm, stir in the sugar until it dissolves. Taste and add more if you like it sweeter.
- Chill in the fridge until very cold. Pour into glasses, over ice if you like, and add a slice of lime to each.
Tips
- Sorrel stains cloth and wooden spoons: use a metal spoon and wipe up splashes straight away.
- Sweeten it while it is warm: sugar dissolves slowly in cold liquid.
Swaps
- Sparkling: fill each glass halfway with sorrel and top up with sparkling water.
- Less sugar: use 60g sugar and add more ginger for a sharper drink.
More in the Caribbean meal plan
Our own recipe. The photograph is AI-generated.
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