Sorrel Beverage

Name: Sorrel Beverage
Yield: gallon
Cuisine: Caribbean
Ingredients: 3 quarts boiling water; 2 ounces dried Jamaican sorrel (see note); Peel of 1 orange; Peel of 1 lime or lemon; 1 stick cinnamon; 12 cloves; 1 ounce ginger, unpeeled and grated; 15 grains of rice; Honey, sugar or turbinado sugar to taste (see note)

By Daryl Royster Alexander

Published November 18, 1986

Total Time: 48 hours
Rating: 3(8)
Comments: Read comments

Featured in: FOR THANKSGIVING, TWO FEASTS TWO TRADITIONS; A Spicy Blend of Caribbean And Black-American Flavors

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Ingredients

Yield:About ¾ gallon

3 quarts boiling water
2 ounces dried Jamaican sorrel (see note)
Peel of 1 orange
Peel of 1 lime or lemon
1 stick cinnamon
12 cloves
1 ounce ginger, unpeeled and grated
15 grains of rice
Honey, sugar or turbinado sugar to taste (see note)

Ingredient Substitution Guide

Preparation

Step 1
Pour boiling water into a large container to which has been added the sorrel, citrus peels, cinnamon, cloves and ginger. Allow to steep for 24 hours. Strain. Discard the solids. Sweeten to taste. Add the rice grains (for slight fermentation). Let stand another 24 hours. Strain out the rice grains. Refrigerate. Serve cold.

Tip

Dried sorrel and turbinado sugar, a partly refined brown sugar, are available in many local markets specializing in Caribbean foods. The sugar may be found in health-food stores as well.