Prepared in Jamaica especially around Christmas, this sorrel drink comes from simmering dried hibiscus with ginger, cinnamon and cloves, then letting it steep. Its deep red colour and tart-sweet balance make it a classic for festive gatherings.
Bring the water, cinnamon sticks, cloves and ginger slices to a boil in a pot, then simmer over low heat for 10 minutes.
Remove from the heat, add the dried sorrel to the hot mixture, cover and let it steep for 30 minutes; the sorrel releases its deep red colour into the water.
Strain the mixture through a fine sieve and stir in the sugar while hot until dissolved; once cool, chill and serve over ice with an optional lemon slice.
Let the hibiscus steep for at least 30 minutes — a short steep leaves the colour and tartness underdeveloped. Dissolve the sugar while the mixture is still hot, or it settles undissolved at the bottom.
Doubling the ginger gives the drink a sharper, warming edge; prepared this way it also works as a hot ginger-spiced drink for winter evenings.
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