Ingredients
- 5 to 6 (1-inch) slices ginger
- 1 cup dried sorrel leaves
- 1 tablespoon cloves
- Brown sugar
- Red wine sherry, optional
Directions
Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes. Boil ginger in 2 quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Strain and add sugar and wine, to taste. Chill and serve.
*Sorrel is a plant that grows on trees. It is harvested around November and December and can be purchased pre-packaged from Caribbean or African stores.
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By wot
on January 23, 2013
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First off, sorrel is not a leaf. It's the dried calyx of a variety of hibiscus. It's the hips of the flower and very carmine. It tastes similar to rosehips but not as tart. It's also called Roselle, Fleur de Jamaica, and Zombo.
The reason I am making a big deal out of it is that there is a sorrel that is a pot herb and a leaf, similar to spinach. That's not the one you want.
The recipe above is fine but excludes the key ingredient, a good dose of rum, preferably Wray and Nephew brand White Rum. It's a Christmas celebration drink so if you think there is too much rum in it then add a little more rum and you're almost there.
By enomisclay_2047083
Detroit, MI
on February 07, 2005
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The recipe was as good as previous sorrel drinks I've tasted.
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