Sorrelade (Mocktail)

Sorrelade (Mocktail) image
Serve in
a Collins glass...
70 gram Hibiscus Flower (Red) Petals
litre Chilled water
30 gram Fresh root ginger (thumbnail sized)(chopped)
12 dried Clove
3 spoon Runny honey
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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.

Garnish:

Lime wedge

Comment:

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

Origin:

Jamaican sorrel, also known by it's 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.)

More about this cocktail

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