Jamaican Sorrel (Hibiscus) Drink Recipe

[Photographs: Vicky Wasik]

Sorrel is a candy, gingery, wine-hued Jamaican drink that is at all times been part of my Christmas custom, provided as an choice alongside eggnog and rum punch at vacation events and tree trimmings. Its seasonal reputation is because of the time of 12 months its main ingredient, the blossoms of the hibiscus plant, had been initially harvested and cultivated within the Caribbean. Today, sorrel is accessible for buy—as processed or complete dried blossoms, and even steeped and bottled—always of the 12 months. However for me, the viscous, tart drink doesn’t really feel proper outdoors of the vacation season.

Sorrel is the sort of centerpiece that folks collect across the second it leaves the fridge, cracking over ice because it’s poured, its deserves debated by relations. Although its sturdy ginger taste ought to shine, sorrel can simply be seasoned to style—I’ve discovered that the steeping course of, moreso than the spices used to taste it, is a very powerful ingredient. It isn’t the sort of factor you rush; it ought to steep no less than in a single day, or for as much as two or three days, earlier than it’s completed with sugar and, optionally, rum. If you happen to want sorrel in a rush, although, you can begin it within the morning and pressure it within the night. You’ll be able to then reuse the soaked sorrel leaves to brew one other, slower batch by bringing it and contemporary water again to a boil and letting it steep for an extended time the second time round (that mentioned, don’t steep the sorrel greater than twice earlier than discarding it).

Sorrel by itself is acidic and tart. On this recipe, grated ginger cuts by way of the sharpness (I prefer it greatest when it burns somewhat), cloves and pimento (often known as allspice) give it a mild heat, and sugar gives steadiness. Some prefer it sweeter, others extra tart, however in case you have a robust, wealthy base, it may be tweaked to your style by dialing the quantity of straightforward syrup up or down. Steeping the brew for an extended time frame can even improve its tartness.

The popular and conventional solution to get pleasure from sorrel is with Wray and Nephew overproof white rum. We at all times hold half a batch reserved with out alcohol for individuals who don’t need to imbibe, or go away the bottle inside attain of the pitcher so you’ll be able to stir in your most well-liked quantity of booze (keep in mind: somewhat bit goes a great distance). Whether or not your sorrel is spiked or virgin, although, you may nonetheless need to clink and stir your ice within the glass so it dilutes a bit as you drink.