Sorrel Drink

Ingredients

Instructions

1. 1

   Prepare the ingredients: thinly slice the ginger, measure the hibiscus, spices, water, and sugar. If serving cold right away, place the glasses in the freezer for a few minutes so the drink stays colder longer.

2. 2

   In a small saucepan, bring the water to a full boil over medium-high heat. Once boiling, add the dried hibiscus petals, ginger, cinnamon stick, and cloves. Stir once, then reduce to a gentle simmer for 5 minutes; the liquid should turn a deep ruby red and smell fragrant.

3. 3

   Turn off the heat, add the sugar, and stir until fully dissolved. Let the infusion stand for 5 minutes so the spices round out the flavor without becoming harsh.

4. 4

   Strain the drink into a jug or directly into a heatproof measuring jug, pressing lightly on the solids to extract flavor but not so hard that bitterness is released. Taste; if you prefer it sweeter, dissolve a little extra sugar while still warm.

5. 5

   Serve over ice in 2 glasses and garnish each with a lime slice. For the brightest flavor, serve immediately, or chill longer in the refrigerator if you have extra time.

Nutrition per serving

Notes

• •Traditional sorrel is often steeped much longer, but this quick version is designed to fit a 15-minute schedule while still giving strong color and flavor.
• •For a sharper drink, add a small squeeze of fresh lime juice just before serving.
• •If you want a less sweet drink, reduce the sugar to 40 g total.
• •The drink keeps well in the refrigerator for up to 3 days.

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