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Jamaican Sorrel

The holiday season just isn’t complete in Ayesha’s home without sorrel.

This traditional recipe is a staple for Jamaican family gatherings. The tartness of the sorrel, also known as hibiscus, is well-balanced with the spice from the ginger, cloves, and cinnamon, making this the perfect drink to get you in the spirit of the holiday season! You can enjoy sorrel without the rum, but we like to add it in ours for extra warmth.

Recipe:

Jamaican Sorrel

Ingredients

  • 2 lbs sorrel/hibiscus, trimmed
  • 6 cups water
  • 2 cloves
  • 1 cinnamon stick
  • 2 tsp vanilla
  • 2 inches peeled ginger
  • Peel of one lemon
  • Peel of one orange
  • 1 1/2 cups brown sugar
  • 1 1/2 cups spiced rum for serving

Instructions

  • Place all items except the rum into a large pot and simmer for 40-45 mins.
  • Allow to cool and chill overnight.
  • Strain the cooled pot and mix with rum. Serve chilled over ice.

Ingredients

  • 2 lbs sorrel/hibiscus, trimmed
  • 6 cups water
  • 2 cloves
  • 1 cinnamon stick
  • 2 tsp vanilla
  • 2 inches peeled ginger
  • Peel of one lemon
  • Peel of one orange
  • 1 1/2 cups brown sugar
  • 1 1/2 cups spiced rum for serving

Instructions

  • Place all items except the rum into a large pot and simmer for 40-45 mins.
  • Allow to cool and chill overnight.
  • Strain the cooled pot and mix with rum. Serve chilled over ice.
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