Sorrel is what a relative to the hibiscus is called in Jamaica. In the Caribbean, the herb signals Christmas, although it is increasingly consumed year-round. There are many variations on how to prepare this drink; some are heavier on spices and sugar than others. This one is a simple version calling for a bit of cinnamon, cloves, and lots of ginger for zing. It can be served with or without rum. I make my sorrel unsweetened and allow folks to sweeten it themselves with sugar syrup.
makes about 1 quart
1 quart water
3 cups dried sorrel (Roselle) flowers
Two 2-inch cinnamon sticks
Three 2-inch pieces fresh ginger, scraped of peel
8 whole cloves
Simple syrup (page 39)
Dark Barbadian–style rum, such as Mount Gay
Combine the water, sorrel, cinnamon, ginger, and cloves in a large, heavy saucepan and bring to a boil over medium heat. Lower the heat to a simmer and continue to cook for 10 minutes, uncovered. Allow the mixture to cool to room temperature, then strain and decant it into a sterilized quart bottle. Chill the mixture until ready to serve. Pour it into a crystal decanter before serving because the deep pink color is so lovely. Provide simple syrup and rum for guests to add as they like.