Trinidadian Sorrel | Blue Jean Chef - Meredith Laurence
Trinidadian sorrel is a delicious sweet brewed drink made from dried hibiscus flowers. It can be served alone, or made into an adult beverage with some rum.
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Cooking tools:
- Cheesecloth
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Pot
- Stove
- Measuring cup
- Jigger
- Spoon
- Mason jar
- Bottle
- Rocks glass
- Chef's knife
- Cutting board
Ingredients
- 2 ounces dried sorrel (hibiscus flowers) ((heaping 1 cup))
- 2 cinnamon sticks
- 12 cloves
- 2 cups granulated sugar ((roughly 1 pound))
- 2 (4-inch x 1-inch) pieces of orange peel ((no pith))
- 12 cups boiling water
- 12 ounces dark rum ((1½ cups) (optional))
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