Twenty-Fifteen! Can you believe we are only four days away? To get us geared up for the big 2.0.1.5er, I thought I would share some of the liquid treats I have been concocting and consuming on our holiday break. Let's kick off our NYE Cocktail Countdown to 2015 with this red-hot number I call Sorrel Sangria!
Sorrel (aka -roselle, bissap, agua de Jamaica, hibiscus) is a holiday staple in most, if not all the Caribbean. Sorrel hails from the family Malvaceae, and is called Hibiscus Sabdariffa, proper.
As a child, I looked forward to a cold glass of this spicy, liquid jewel made by my grandmother or uncle around Christmas time. Of course, us kids drank the non-alcoholic version - or at least that's what I 'd like to believe.
I have a long list of favourite homemade drinks from my childhood, including Mauby, peanut punch and Sarsaparilla, to name a few.
Back to this spiced-up, island thirst-quencher I call Sorrel Sangria. It's tart, sweet, citrusy, spicy and definitely boozy. The virgin version is great served with mounds of crushed ice. You can even enjoy it warm, as tea or you can make a syrup as a bar staple.
To ring in the New Year, I've added white wine. I've also *tested* it with rum, red wine and even champagne for that NYE festive fizz, but I imagine another liquor of your choosing would work just as well.
I used fresh sorrel for my Sorrel Sangria and I only let it brew for a little over twelve hours, due to time constraints. For a more pronounced flavour and colour, 24-48 hours brewing is best. If you plan to use the dried packaged version, keep in mind that it will produce a stronger drink than you would get with the fresh sorrel.
Once you have made the basic recipe, experiment with various spices and liquor to suit your palate. You won't regret it!
Tomorrow, we'll raise a toast to the New Year with Ginger and Rosemary.
Ingredients
- 2 litres water 8 cups
- 2 cups sorrel sepals fresh and cored, or dried
- 30 grams fresh ginger sliced
- 2-3 cinnamon quills ceylon cinnamon is my preference
- 2 grams whole cloves
- 1 orange or lemon peel juice and peel
- 64 grams demerara sugar, maple syrup, or honey adjust to your sweetness preference
- 236 millilitres white wine optional
Instructions
- Bring the sorrel sepals, ginger, cinnamon, cloves, orange (lemon or lime0 peel and water to a rapid boil in a medium pot. Turn heat down and allow to simmer for 20-30 minutes.
- Remove from heat, add orange juice (lemon or lime) and allow to cool in the pot for 12-24 hours.
- Once cooled, strain and refrigerate.
- Stir in sweetener and wine to taste. Serve chilled, or on ice and garnish with fresh citrus wedges.
Notes
Some other alcohol to consider: champagne, sherry, rum, red wine, brandy
Deb|EastofEdenCooking says
What a voluptuous drink! The festive color and warming winter spices are irresistible. Happy New Year!
I Sugar Coat It! says
Voluptuous describes it well! Happy New Year to you , as well!
Regina says
I remember sorrel from our trip to Paraguay. And even in Asia bags of the dried fruit were sold at the Chinese markets. My husband says he grew up eating sorrel jam but this cocktail would be perfect to toast to the new year with.
I Sugar Coat It! says
I remember sorrel jam, as well!! I much prefer the drink, though. I prefer the fresh sorrel, but the dry stuff is more readily available in these parts.
Thalia @ butter and brioche says
Definitely need to get my hands on some sorrels so I can make these sangria.. it looks divine!
I Sugar Coat It! says
I think you will LOVE it! It is just as amazing without the added alcohol.
Paula says
I love the colour of this cocktail and it's certainly and new one for me! Cheers 🙂
I Sugar Coat It! says
I hope you will be able to enjoy some one day! Until then, cheers right back at ya! 🙂