Trinidadian sorrel is a delicious sweet brewed beverage made from dried hibiscus flowers. I enjoyed it every year at Christmastime with my family. It can be served alone, or made into an adult beverage with some rum.
Trinidadian, caribbean, West Indian
Holiday Favorites, Drinks
Servings: 12 5-ounce cocktails
Calories: 199 kcal
dried sorrel (hibiscus flowers)
(heaping 1 cup)
(roughly 1 pound)
(4-inch x 1-inch) pieces of orange peel
(1½ cups) (optional)
Place the sorrel, cinnamon sticks, cloves, sugar and orange peel into a large heat-proof bowl or saucepan.
Bring 12 cups of water to a boil and pour the boiling water over the dried sorrel. Let this mixture steep for 1 to 2 days at room temperature, loosely covered.
Strain the mixture through a cheesecloth-lined strainer. Discard the solid ingredients and transfer the liquid to bottles or jars.
To make a sorrel cocktail, mix 4 ounces of sorrel with 1 ounce of dark rum like Mount Gay. Stir together and pour over ice cubes into a chilled rocks glass. Garnish with a slice of orange.
Amount Per Serving (1 5-ounce cocktail)
Calories from Fat 9
% Daily Value*
Saturated Fat 1g5%
Vitamin A 20IU0%
Vitamin C 2.2mg3%
* Percent Daily Values are based on a 2000 calorie diet.