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.


Lime wedge


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.)

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