About this recipe

A vibrant Caribbean holiday classic, this ruby-red sorrel drink is brewed from dried hibiscus (sorrel) petals steeped with warming spices like ginger, cloves, and cinnamon. Naturally tart, lightly sweetened, and served ice-cold, it's the ultimate festive refresher that tastes like the islands in every sip.

Instructions

1. 1

   Rinse the dried sorrel hibiscus petals under ^[cold water] to remove any dust. In a large saucepan, combine 4 cups of water, the sorrel hibiscus petals, sliced ginger, whole cloves, cinnamon sticks, and allspice berries. Bring to a boil ^[over medium-high heat], stirring once or twice.

2. 2

   Once boiling, reduce the heat ^[to medium-low] and simmer for 10 minutes to fully extract the color and flavor from the petals and spices. The liquid should turn a deep, vivid ruby red.

3. 3

   Remove from heat and stir in the sugar until fully dissolved. Add the vanilla extract if using. Allow the mixture to cool for 15–20 minutes at room temperature, then pour in the remaining 4 cups of cold water.

4. 4

   Strain the mixture through a fine sieve into a large pitcher (Large), pressing the solids gently to extract all the liquid. Discard the spent petals and spices. Stir in the fresh lime juice.

5. 5

   Cover the pitcher (Large) and refrigerate for at least 4 hours, or overnight for best flavor. Before serving, taste and adjust sweetness with additional sugar if desired. If making the boozy version, stir in dark rum now. Serve over plenty of ice.