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Sorrelade

Name: Sorrelade
Total time: 4 min
Cuisine: Cocktail
Ingredients: 70 gram Hibiscus flowers; 1 1&frasl;4 litre Chilled water; 30 gram Fresh ginger; 12 dried Clove; 3 barspoon Honey

(alcohol-free*)

Difford’s Guide

Discerning Drinkers (2)

Measurements in:

Serves:

Keep screen awake

Ingredients
70 gram	Hibiscus flowers (Red petals)
1 ¹⁄₄ litre	Chilled water/mineral water
30 gram	Fresh ginger root (thumbnail-sized slice) (chopped)
12 dried	Clove
3 barspoon	Honey

Garnish: Lime wedge

How to make

Glassware

Serve in a Collins glass

Method:

(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.

Health & Nutrition

*Alcohol-free: This recipe contains a maximum of 0.5% alc/vol.

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.)

Review

Sorrelade looks a little like cranberry juice and like cranberry juice has a bittersweet, slightly spicy taste.

Comments & Discussion

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Paul Holdsworth Premium Member 1y

I made this to use with Wray & Nephew rum for a fabulous hibiscus rum punch. It seems commercial hibiscus syrup is a bit gutless - I can recommend substitution of this if you want a powerful hibiscus hit.