Today I will be showing you how to make Sorrel Drink. This is a very simple recipe, which does need a bit of time and patience since the sorrel must steep to release all it’s wonderful flavors. In Guyana we grew up drinking all sorts of tropical fruit drinks to quench our thirst. We consumed vitamin C in its purest of form while enjoying many tropical flavors. That would explain why we were never sick. Making these beverages is quite easy and beneficial, and more importantly without preservatives.
Sorrel that has been dried and packaged can be found at any West Indian Market, or at specialty markets. Of course fresh sorrel is always better, but dried and packaged is better than no sorrel at all. Best part is that there is no difference in taste in the final product. Just remember use less when using dried sorrel because it will be more concentrated.
2 cups of dry sorrel
8 cups of water
1 stick cinnamon
1 tsp. grated ginger (optional)
1 cup of sugar to taste (or as needed)
Bring the water to a boil in a large pot, then add all the ingredients to the pot.
Bring back to a boil and reduce the heat to a rolling boil.
Allow this to boil for about 5 minutes.
Allow to cool (can also leave it over night).
Next, strain the contents into a juice jug or jar and add more sugar as needed, stir until dissolved.
Chill and serve with ice!
You can also store in the fridge for about a week if any left over.