Sorrelade
(alcohol-free*)-
Sorrelade
Serve in a Collins glass
| 70 gram | Hibiscus flowers (Red petals) |
| 1 1⁄4 litre | Chilled water |
| 30 gram | Fresh ginger root (thumbnail-sized slice) chopped |
| 12 dried | Clove |
| 3 barspoon | Honey |
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.
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: This recipe contains a maximum of 0.5% alc/vol.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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