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