Serve in aCollins glass
How to make:
(Bulk recipe.) SOAK dried 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||Root ginger (thumbnail-sized slice) (chopped)|
Read about cocktail measures and measuring.
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Sorrelade looks a little like cranberry juice and like cranberry juice has a bittersweet, slightly spicy taste.
Jamaican sorrel, also known by its scientific name 'Hibiscus Sabdariffa', is a plant propagated for its red petals. In Jamaica these are used to make this refreshing drink. (Jamaican sorrel is not related to the English Garden herb of the same name.)
This recipe contains a maximum of 0.05% alc./vol.