To not be mistaken with the vegetable of the identical name from temperate countries, sorrel is really a favourite West Indian drink for Christmas and Year. Really it’s much more of a spiced, iced tea, because the juice is attracted in the red sepals from the Roselle plant (Hibiscus sabdariffa) that is generally known as sorrel within the Caribbean. This drink is really a favourite with children with whom the job of ‘picking’ sorrel (taking out the red sepals in the prickly seed) is frequently given. That coffee is generally prepared in 2 batches with one batch being spiked with rum for that adults. That coffee needs lots of sugar to temper the tartness from the fruit but in my opinion it shouldn't be produced thick and sweet, for it becomes sickly and cloying even though some enjoy it by doing this, so you can vary the component amounts to fit your taste. Usually offered chilled with ice however i were built with a German friend let me know this drink advised her of mulled wine and so i imagine it may be offered warm.
Ingredients Diet
- 8 ounces dried sorrel
- 2 cinnamon sticks (each roughly 3 inches lengthy)
- 1 piece orange peel (fresh or dried, roughly 3 by 1-inch)
- 12 whole cloves
- 10 -12 cups water
- 1 1 ⁄2 cups sugar (or even more to taste. Granulated can give a much better colour.)