Ingredients
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
Directions
- Use a mortar and pestle to crush cloves and allspice berries, set aside.
- 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.
- 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.
- Strain hibiscus mixture and add syrup, stirring to combine. Serve over ice. If adding rum, use 1 ounce for every 6 ounces sorrel.
