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Kareem of FibreOptics

Sorrel | Better than Mulled Wine

The holidays are not complete without this delightfully refreshing brew of varietal hibiscus and warm Jamaican seasonings. Unabashedly kicks mulled wine to the curb.
Print Recipe
Prep Time 2 days 30 minutes
Cook Time 15 minutes
Total Time 2 days 45 minutes
Servings: 6 adults
Course: Drinks
Cuisine: African, Caribbean, Central American, Jamaican
Calories: 80
Ingredients Equipment Method

Ingredients
  

Key Ingredients
  • 7 quarts water (6.6 L)
  • 300 g sorrel (dry or fresh)
  • 215 g ginger (1 hand)
  • 20 g Jamaican pimento (all-spice)
  • 10 g dehydrated orange peel
Flavourings
  • 550 g white or brown sugar (sweeten to taste)
  • 35 g cinnamon sticks
  • 5 g cloves
  • 6 bay leaves

Equipment

  • 1 8 L stock pot
  • 7 L Drink Containers/Jugs
  • 1 colander or large sieve

Method
 

Brewing
  1. Bring water to a rolling boil in a large 8+ quart pot with an appropriate lid.
  2. Add all other ingredients to the water and remove the pot from the heat.
  3. Tightly seal the pot with its lid.
  4. Steep the ingredients for 48 h, ideally for 72 - 96 h.
Store and Serve
  1. Strain the ingredients and keep the liqueur. Bottle the liqueur and chill. Serve 250 mL over ice, neat or with clear alcohol/spirits (30 mL).