Made with hibiscus flowers and flavoured with bay leaves and cassia, Sorrel is a favourite in many Caribbean countries. In Trinidad in particular, the drink is made in large batches so that it can be shared amongst friends and family... add a splash of rum for a special kick!
- 75g sugar
- Ice cubes and sliced lime to serve
- Cover the sugar and the SORREL BLEND with 300ml freshly boiled water from the kettle. Stir until the sugar has dissolved then leave to infuse for 10 minutes
- Strain the liquid into a large jug (discarding the SORREL BLEND) and top up with cold water to make 1L
- Serve over ice with slices of lime
SORREL BLEND: Hibiscus, cassia flakes, bay leaves (22g)