Spiced Sorrel Juice for Caribbean-American Heritage Month

Traditionally made during Christmas in the Caribbean, this tart, bright, spiced drink is also perfect for sipping in June, aka Caribbean-American Heritage Month.  

1 ounce dried sorrel (Hibiscus flower)
1 or 2 Ceylon cinnamon sticks
4 whole cloves or 4 allspice berries (or both!)
3 tablespoons sugar (or more to taste)
Zest of 1 orange or lemon, optional

In a nonreactive saucepan, combine 4 cups of water with the sorrel, cinnamon sticks, cloves or allspice, sugar, and zest if using. Bring to a boil over medium-high heat and boil, stirring often, for about 1 minute. Cover and let steep at room temperature for a few hours or overnight.

Taste for strength and sweetness, adding more water if too strong and more sugar if too tart. Strain the liquid through a fine sieve and store in the refrigerator for up to a week. Or, boil the liquid down to a concentrate and add to soda water for a fizzy sorrel soda. A little rum wouldn't hurt either. 

Yield: 2 to 4 servings

This post is part of our series on drinks. For others in the series check out:
Spiced Sorrel Juice for Caribbean-American Heritage Month
DIY Infusions: Modern Mixology 101
Beat the Heat: Rose Hip Lemonade