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.
Equipment
- 1 8 L stock pot
- 7 L Drink Containers/Jugs
- 1 colander or large sieve
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
Instructions
Brewing
- Bring water to a rolling boil in a large 8+ quart pot with an appropriate lid.
- Add all other ingredients to the water and remove the pot from the heat.
- Tightly seal the pot with its lid.
- Steep the ingredients for 48 h, ideally for 72 - 96 h.
Store and Serve
- 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).