← Nouns Cooking · Caribbean

Ingredients

• 100 g Dried sorrel (hibiscus) petals
• 2.5 l Water
• 5 cm piece Ginger, sliced or grated
• 1 Cinnamon stick
• 8 whole cloves
• 6 whole allspice (pimento) berries
• 1 peel of 1 orange, in wide strips
• 300 g Sugar, or to taste
• 1 Lime, juiced
• 120 ml white or dark rum (optional)
• Ice

Method

1. Rinse the dried sorrel in a sieve. Put it in a large pot with the water, ginger, cinnamon, cloves, allspice and orange peel.
2. Bring to a boil, then simmer for 10 min. Turn off the heat, cover and leave to steep for 12 hours or overnight at room temperature.
3. Strain through a fine sieve, pressing on the petals, then discard the solids.
4. Stir in the sugar until dissolved, add the lime juice and taste; add more sugar if it is too tart. Stir in the rum for an adult version, if you like.
5. Chill and serve over ice. It keeps in the fridge for a week.

Tips

• Hibiscus stains, so use a stainless steel or enamel pot and watch your clothes.
• Adding rum makes it alcoholic; keep a jug without rum for children.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Taste the Islands Alica's Pepperpot