A celebratory red drink made during the holidays in Jamaica, this sorrel spritz is infused with cinnamon, ginger and cloves. Instead of using white rum, these mocktails are topped off with seltzer for a refreshing fizz. The gorgeous red hue of the drink comes from dried Jamaican sorrel, also known as hibiscus.
- 6 cups water
- 3 cups dried Jamaican sorrel (see Recipe Notes)
- ¾ cup unpeeled fresh ginger, finely chopped
- 1 teaspoon whole cloves
- 5 peppercorns
- 3 cinnamon sticks
- 6 tablespoons packed brown sugar
- Ice cubes
- 4 cups seltzer
- Orange slices for garnish
Bring water to a boil in a medium pot. Stir in sorrel, ginger, cloves, peppercorns and cinnamon sticks. Turn off heat. Let cool completely in the pot, about 45 minutes. Transfer to the refrigerator to steep for 12 to 24 hours.
Strain the steeped mixture through a fine-mesh strainer into a large jar. Press the solids with a spatula to squeeze out all the liquid (discard solids). Add brown sugar; stir until completely dissolved.
Fill a 16-ounce cocktail glass with ice. Add 1/2 cup of the sorrel mixture. Top with 1/2 cup seltzer; stir. Repeat with the remaining ingredients to make a total of 8 mocktails. Garnish with orange slices, if desired.
Dried Jamaican sorrel, also known as hibiscus, adds tart-fruitiness and a gorgeous red-purple hue to dishes. Find it, such as Angel brand, online at Amazon.
You can find more details about this recipe on eatingwell.com: Sorrel Spritz Mocktail