In Grenada, sorrel is a popular beverage traditionally reserved for the Christmas season. Grown and harvested locally, the shrub typically needs about 8 – 10 weeks to grow.
The proper name for sorrel is Hibiscus sabdariffa. The drink ‘sorrel’ is made from the red sepals of the plant. Sorrel is usually served chilled with ice and with or without alcohol.
How to make Grenadian sorrel:
- 8 ounces fresh or dried sorrel
- 2 cinnamon sticks
- 1 piece orange peel (fresh or dried)*
- 3-4 Bay leaves
- 12 whole cloves
- 10 -12 cups water
- 1 1⁄2 cups brown sugar (or more to taste)
- Add water, sorrel, cinnamon, bay leaves, cloves and orange peel to a pot.
- Cover and bring to a boil.
- Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight.* (This step intensifies the flavour! If you are in a hurry you can reduce the cooling time by leaving uncovered)
- Strain the liquid through a fine sieve into a container. Sweeten to taste, diluting with water if needed. Beverage should be smooth and sweet but still a bit tart.
- Pour into glass bottle or jar and refrigerate.
- Enjoy chilled over ice for the PG version or pike with Clarkes Court Superior light for a very adult version 😉
- Tips. For an extra spicy kick I like to keep the cinnamon stick and a few cloves in the refrigerated mixture — Delish!
- Using a glass bottle for storage preserves the freshness of this drink and prevents staining!
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Until next time – I’ll take a drink or two for you 🙂