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.
Difford’s Guide to Cocktails Book 16th Edition
Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colourBuy it here
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.