The Sorrel flower is a species of Hibiscus Flower originally found in Africa that has spread across to the Caribbean and Asia during colonisation. Its dark red burgundy flowers are boiled and or steeped in hot water to create a tangy juice or tea. You can find the flavor of this flower being used in flavored lagers, carbonated beverages and dried for use in tea bags. The Traditional Trini version however, is a drink infused with Ginger and Clove to give it a spicy and woody depth of flavor. Since the flowers bloom in Late November into December this drink has become a Christmas Tradition and for an extra 'shot' of cheer a little Rum will make it just right. During the Holiday season please be responsible and always choses a designated driver.
1 Kg Sorrel Flowers
3 Liters Water
6 Cloves Whole
7 g Ginger Thinly Sliced
1 Bay Leaf
200 grams Brown Sugar
1.5 oz Rum
Rinse and clean the flowers to remove any critters and debris before placing them into a stock pot and filling with water until fully submerged.
Add to the pot the pieces of whole clove slices of ginger and bay leaf and bring to a boil for 10-15 minutes.
Turn off the heat cover and allow to steep until completely cool or overnight for a more rich flavor.
Strain the liquid into a juice jug and add the sugar more or less to your taste. The flower and spice waste is great compost for your garden!
Serve chilled or over ice and for a cocktail add a shot of Rum and enjoy.