Caribbean Sorrel

Ingredients

• 2 cups dried hibiscus (sorrel) – rinsed
• 1 each orange – peel removed in wide strips (pith minimized); fruit reserved for another use
• 3 ounces ginger – thinly sliced
• 1 tbsp allspice berries
• 8 each whole cloves
• 1 each cinnamon stick
• 8 cups water
• 1.5 cups granulated sugar
• dark rum – to taste (optional, for serving)
• ice – for serving

Instructions

1. Rinse the dried hibiscus in a fine-mesh sieve under cold water. Use a vegetable peeler to remove wide strips of peel from the orange and reserve the peel; save the fruit for another use. Thinly slice the ginger.
2. In a large pot, combine the water, sliced ginger, allspice berries, whole cloves, and the cinnamon stick. Bring to a boil over high heat, then reduce to a lively simmer and cook until very fragrant, 5–7 minutes.
3. Remove the pot from heat. Stir in the rinsed hibiscus and the reserved peel. Cover and let steep at room temperature until the liquid is deep crimson and pleasantly tart, 8–12 hours.
4. Strain through a fine-mesh sieve lined with cheesecloth into a clean pitcher, pressing gently on the solids to extract flavor; discard solids.
5. Add the granulated sugar and stir until completely dissolved, 1–2 minutes. Taste and adjust sweetness if needed.
6. Chill until very cold, about 2 hours.
7. To serve, fill glasses with ice and pour in the sorrel. Add dark rum to taste per glass if desired (about 1–2 ounces), stir, and serve.