Caribbean-style sorrel
15 min
Serves 6
2 plants
*estimate per serving
Deep red hibiscus drink with ginger and spice. A Caribbean Christmas classic.
See all the swaps free - make your free accountMake ahead: Keeps 5 days in the fridge.
Other ingredients
30g dried hibiscus flowers (sorrel)
5cm fresh ginger, sliced
1 cinnamon stick
4 cloves
1 orange, peel strips
1.5 litres water
8-10 drops stevia drops (to taste)
What to do
- 1
Boil the water with the ginger, cinnamon, cloves and orange peel.
- 2
Turn off the heat. Add the hibiscus.
- 3
Leave to steep for at least 1 hour, or overnight.
- 4
Strain. Add stevia to taste.
- 5
Chill. Serve over ice.
Photo: Photo by Mad Knoxx Deluxe on Pexels
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