Sorrel Drink (Trinidad)

Ingredients

• 8 ounces dried sorrel
• 2 cinnamon sticks (each approximately 3 inches long)
• 1 piece orange peel (fresh or dried, approximately 3 by 1-inch)
• 12 whole cloves
• 10-12 cups water
• 1 1/2 cups sugar (or more to taste. Granulated will give a better colour.)

Grown up version

• 1/4 cup rum (or more, to your taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions

1. 1

   In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.

2. 2

   Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!

3. 3

   Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don’t use plastic.

4. 4

   For the adult version:.

5. 5

   In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.

6. 6

   Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.