WATCH Video: How to Make a St.Kitts-Nevis Christmas Sorrel Drink
- 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.)
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Grown up version
- 1⁄4 cup rum (or more, to your taste)
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
Directions
- 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.
- 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!
- 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.
- For the adult version:.
- 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.
- Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.
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