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Sorrel is favorite in the Caribbean (and many other parts of the world, where they call it Hibiscus Tea, Agua de Jamaica … the list goes on). FULL RECIPE BELOW.
MUSIC:
“Linstead Market” by Louise Bennett
From the album: Caribbean Music Roots
Courtesy of Far Side Music:
http://www.farsidemusic.com
Directed/Shot/Edited: Eric Slatkin
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
Thirsty For Spotify Playlist –
Sorrel Drink
Makes 1 quart / 4 servings
Ingredients:
simple syrup:
1 cup superfine sugar
1 cup water
3 cups dried sorrel
1 cinnamon stick
12 whole cloves
1 (3 inch orange peel)
6 whole all-spice berries
1 (2 inch) piece fresh, peeled ginger
For simple syrup: Place water and sugar in a small saucepan and bring to a simmer. Stir until sugar dissolves. Set aside and allow syrup to cool completely.
For Sorrel:
-Place all ingredients and 4 cups water into a large pot and bring to a boil.
-Stir for 1 minute as mixture boils. Remove from heat and cover. Allow mixture to steep for 2 to 4 hours.
-Strain Sorrel, separating liquid from mixture.
-Fill a glass with ice and pour in the sorrel tea.
-Top off with simple syrup to sweeten.
-Stir and garnish glass with a lime wheel. Serve.