Day 6- Jamaican Sorrel

This is a co-creation, but I am posting it anyway since this drink is overflowing with fabulous. Yesterday when I was making the lavender lemonade, I posted a picture on my facebook page stating that I used too much hibiscus in my lemonade which led to a a discussion of what to do with dried hibiscus. My friend Jess told me about this Jamaican drink made with hibiscus, ginger and rum and we decided to whip up a batch late last night (continuing to early this morning which is why I will count this as day 6.) This drink is best served cold on a summer night in the company of friends.

Jamaican Sorrel
1/2 cup dried hibiscus
2.5" fresh grated ginger
1 cup sugar
lime juice
dark Jamaican rum
water, both solid and liquid

Put the hibiscus and ginger in a small saucepan with 4.5 cups of boiling water over top, add sugar, cover and let steep for 20-30 minutes. Strain with a fine mesh strainer into a large pitcher. Add lots of ice and refrigerate.

Fill an old fashioned glass with ice, pour 2-3oz. of rum over the ice and fill the rest of the way with the tea. Add a squeeze of lime juice and garnish with a sprig of mint.

1 comment:

wendi poole said...

this looks awesome!!!