Jamaican Sorrel Drink

Deep crimson, sweet and tangy — brewed with dried hibiscus, ginger, cinnamon and cloves. The drink that marks every Jamaican Christmas.

Ingredients

• 100g dried sorrel (hibiscus) petals
• 1 litre boiling water
• 1 thumb fresh ginger, sliced
• 6 whole cloves
• 2 cinnamon sticks
• 150–200g sugar (to taste)
• Juice of 1 orange (optional)
• Ice to serve

Method

1. Place dried sorrel, ginger, cloves and cinnamon in a large heatproof jug or pot.
2. Pour boiling water over and stir well.
3. Cover and leave to steep for at least 4 hours, or overnight for a deeper flavour.
4. Strain through a fine sieve, pressing the sorrel to extract all the liquid.
5. Stir in sugar until dissolved. Add orange juice if using. Taste and adjust sweetness.
6. Chill well before serving over ice. Can be spiked with rum for adults.