Red Sorrel Drink
For the cinnamon simple syrup
- 1 cup (217 g) packed Redpath® Golden Yellow Sugar
- 1 cup (250 ml) water
- 2 pieces (17 g) cinnamon sticks
For the Red Sorrel drink
- 1 orange
- 5 cups (1.25 L) water
- 1 1/2 cups (50 g) dried sorrel buds
- 1 inch (2.5 cm) pc of ginger, peeled and thinly sliced into rounds
- 1 (10 g) cinnamon stick
- 1 recipe cinnamon simple syrup
- 1 lime, cut into wedges
For the cinnamon simple syrup:
Place Redpath® Golden Yellow Sugar, water and cinnamon in a small pot; bring to a simmer over medium heat. Simmer stirring until sugar has dissolved. Remove from heat and let cool. Once cooled store in an airtight container until needed for up to 3 weeks.
For the red sorrel drink:
Remove zest from orange using a sharp vegetable peeler, trimming off any rind. Place in a medium pot along with dried sorrel buds, ginger, and cinnamon.
Bring to a boil over medium-high heat, cover and remove from heat. Allow to steep for 1 hour. Place in fridge and allow to cool completely.
Strain through a fine sieve and divide between 4 ice-filled glasses. Stir in desired amount of cinnamon simple syrup and garnish with a lime wedge.
- Sorrel is also commonly known as hibiscus
- For a more intense flavour, allow mixture to steep in the fridge overnight
- Add an ounce (30 ml) of white rum to each drink for a cocktail version