The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Sorrel Recipe


2½ cups dried hibiscus

1 large knob of ginger, grated

10 cloves

10 allspice berries

1 lime, zested and juiced

2 cups sugar

Rum, optional, for serving


  1. Use a mortar and pestle to crush cloves and allspice berries, set aside.
  2. In a large pot bring 9 cups water to a simmer, then add all ingredients through limes. Simmer for 10 minutes then remove from heat and let cool. Refrigerate overnight, unstrained.
  3. The following day, make syrup: In a medium pot, combine sugar with 1 cup water and bring to a boil. Boil until the sugar dissolves and mixture thickens, about 10 minutes.
  4. Strain hibiscus mixture and add syrup, stirring to combine. Serve over ice. If adding rum, use 1 ounce for every 6 ounces sorrel.