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||Fresh root ginger (thumbnail sized) (chopped)|
|3 spoon||Raw runny honey (preferably orange blossom)|
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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.)