JAMAICAN SORREL CONCENTRATE
Today I’m sharing one of our favourite annual Christmas traditions – my Jamaican Sorrel Concentrate recipe!
It's a festive flavor explosion bursting with the essence of hibiscus petals, oranges and spices. If you're a teetotaler like us but want that rum vibe, just let the sorrel simmer at around 175 degrees F for 3 hours to let the alcohol gracefully dissipate while still amping up the flavor…or feel free to skip the rum. We mix ours with either club soda or ginger ale. Both ways are delicious! Cheers to making memories and sipping in style!
INGREDIENTS:
10 - 12 cups water or more (adjust to taste)
1 - 2” piece of fresh ginger, sliced or 2 tbsp freeze dried ginger
4 cups dried red hibiscus sorrel flowers
2 tsp whole cloves
10-15 dried allspice berries
2 star anise
1 orange, quartered
1 lemon, quartered
1 - 2 cinnamon sticks
After sorrel has steeped:
Jamaican Rum to taste (optional)
1-2 cups sugar or more to sweetness preference.
DIRECTIONS:
In a large pot, add the first 8 ingredients and bring to a gentle boil over medium high heat.
Lower the heat to low and allow the sorrel to simmer (not boil) for 2 hours. Turn off heat and cool before refrigerating overnight.
Strain through cheesecloth.
Add the sugar and rum (if using) and stir until sugar is dissolved. Adjust the sugar and rum to your personal preference remembering this is a concentrate you will dilute with club soda or ginger ale before serving.
If you prefer a non-alcoholic version, heat the concentrate over medium low heat and simmer it for 3 hours at a temperature of around 175 degrees F.
Cool and bottle. Keep refridgerated.
To serve: pour concentrate over iced cubes and dilute with club soda or ginger ale.