Sorrelade

Name: Sorrelade
Yield: 1 drink
Cuisine: Cocktail
Ingredients: 70 g Hibiscus flowers; 1.25 litre Chilled water; 30 g Fresh ginger; 12 dried Clove; 3 barspoon Honey

Non-alcoholic

3.6 3 ratings

Favorite

Ingredients

70 g Hibiscus flowers

1.25 litre Chilled water

30 g Fresh ginger

12 dried Clove

3 barspoon Honey

How to make

Serve in a collins glass

1 (Bulk recipe.) SOAK dried Jamaican sorrel in water with ginger, ground cloves, and honey for 12 hours
2 Bring this mixture to the BOIL then leave to cool and SOAK for a further 12 hours, STRAIN and then keep refrigerated.

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History

Sorrelade resembles cranberry juice and shares a bittersweet, slightly spicy taste.

Jamaican sorrel is derived from the red sepals of the Roselle plant, scientifically known as Hibiscus Sabdariffa. Although this variety of Hibiscus grows wild in Jamaica, the high demand for sorrel leads to extensive propagation. It is important to note that Jamaican sorrel is not related to the English garden herb of the same name.