Garnish:
Lime wedge
How to make:
(Bulk recipe.) SOAK dried Jamaican sorrel in water with ginger, ground cloves, and honey for 12 hours. Bring this mixture to the BOIL then leave to cool and SOAK for a further 12 hours, STRAIN and then keep refrigerated.
70 gram | Hibiscus Flower (Red) Petals |
1 1⁄4 litre | Chilled water |
30 gram | Fresh ginger root (thumbnail-sized slice) (chopped) |
12 dried | Clove |
3 barspoon | Honey |
Read about cocktail measures and measuring.
Review:
Sorrelade looks a little like cranberry juice and like cranberry juice has a bittersweet, slightly spicy taste.
History:
Jamaican sorrel is made from the red sepals of the Roselle plant, also known by its scientific name Hibiscus Sabdariffa. While this variety of Hibiscus grows wild in Jamaica, such is the demand for sorrel that it is widely propagated. (Jamaican sorrel is not related to the English Garden herb of the same name.)
*Alcohol-free:
Alcohol content:
- 0 standard drinks
- 0% alc./vol. (0° proof)
- 0 grams of pure alcohol
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