Sorrelade (Non-alcoholic)

Difford's Guide

Serve in a

Collins glass

Garnish:

Lime wedge

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 14 litre Chilled water
30 gram Root ginger (thumbnail sized slice) (chopped)
12 dried Clove
3 spoon Honey
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Review:

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

History:

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.)

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here

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