Name: Jamaican Sorrel (Hibiscus) Drink
Prep time: 5 min
Cook time: 30 min
Total time: 8 h 35 min
Yield: 14
Cuisine: Caribbean
Ingredients: 5 1/4 ounces (150g; about 3 cups) dried sorrel (hibiscus), rinsed with cold water in a colander or strainer; 3/4 pound (350g) peel-on fresh ginger, washed and grated (see note); 10 whole cloves; 10 allspice berries, roughly crushed with the side of a knife; 1 pound 1 1/2 ounces (495g; about 2 1/2 cups) sugar

Ingredients

14 serv.

5 1/4 ounces (150g; about 3 cups) dried sorrel (hibiscus), rinsed with cold water in a colander or strainer
3/4 pound (350g) peel-on fresh ginger, washed and grated (see note)
10 whole cloves
10 allspice berries, roughly crushed with the side of a knife
1 pound 1 1/2 ounces (495g; about 2 1/2 cups) sugar

Instructions

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1 In a 4- or 5-quart pot or Dutch oven, bring 3 quarts water to a boil. Add sorrel, grated ginger, cloves, and crushed allspice, and boil until the sorrel begins to plump and swell, about 8 minutes.
2 Remove from heat and let stand until cooled, then continue to steep in an airtight vessel in the refrigerator for at least 8 hours and up to 3 days.
3 Strain the liquid through a fine-mesh strainer or through cheesecloth into a large pitcher, pressing on solids to express as much liquid as possible. If needed, strain again until it is clear of any ginger remnants. Discard solids.
4 In a 2-quart saucepan, bring 2 cups of water to a boil with the sugar. Continue to cook, stirring, until sugar has completely dissolved. Remove simple syrup from heat.
5 Stir simple syrup into the strained sorrel, 1/2 cup at a time, until desired sweetness level is reached.
6 Chill until ready to drink. Serve over ice.