Sorrel Drink (Hibiscus)
Ingredients
- 10 cups water
- 2 cups dried sorrel (hibiscus), rinsed under cold water in a strainer
- 1/4 cup skin-on fresh ginger, finely chopped
- 2 cinnamon sticks
- 4 star anise, whole
- 5 whole cloves
- 2 strips of orange peel, about 3-inches each
Simple Syrup
- 2 cups water
- 2 cups sugar
- Orange slices for serving, optional
- Fresh mint, optional
- Rum, optional
Instructions
- In a large pot or Dutch oven over high heat, bring 10 cups of water to a boil. Lower the heat to low, and add the sorrel (hibiscus), ginger, cinnamon, star anise, cloves and orange peel.
- Simmer for about 8 minutes, then remove from the heat.
- Allow the mixture to sit until cool enough to refrigerate. Place the mixture in an airtight container (without straining the solids), and let it steep in the refrigerator for 8 hours and up to 2 days.
- Make the simple syrup: Add the sugar and water to a small saucepan and heat over medium heat stirring until the sugar is dissolved. Remove from the heat and allow to cool.
- Strain the liquid through a fine-mesh strainer or sieve into a pitcher and discard all the solids.
- Stir in some of the simple syrup into the strained sorrel until you reach the desired level of sweetness. Serve over ice with orange slices if desired.
- You can also serve this drink with rum, on the rocks.
Nutrition
Calories: 1616 kcal, Carbohydrates: 417 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 0.5 g, Sodium: 173 mg, Potassium: 351 mg, Fiber: 8 g, Sugar: 400 g, Vitamin A: 1536 IU, Vitamin C: 35 mg, Calcium: 272 mg, Iron: 3 mg
