The sounds of glasses clinking together as you cheers the holiday season is what we’re most looking forward to this Thanksgiving (that, and farm-fresh Bouqs of course). All month we’ve been sharing our favorite crowd-pleasing side dishes to accompany that much-anticipated turkey, as well as the Bouq that pairs most perfectly with them. Now that dessert has been served, let’s keep the good times going with a tart and tangy drink that’s steeped in tradition.
Your Thanksgiving friends will be pleased as punch once they take a sip of sorrel, a fruity drink that’s steeped in tradition. This recipe comes to us from our Social Media Manager, Sam. Her family makes sorrel for every holiday party, which is a traditional holiday drink in Jamaica.
- 8 cups water
- 6 ounces sorrel (dried hibiscus flowers)
- 5 ounces sliced fresh ginger
- 4 whole cloves
- 1 cinnamon stick
- 3 scrapes from a whole nutmeg (optional)
- 1 cup Jamaican white rum (optional)
- 1 to 1 1/2 cups simple syrup
- Juice of 1 orange (about 1/2 cup)
- 1 teaspoon lime juice
- Orange slices, for garnish
- Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.
- Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.
- Add the rum, if using, simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.
Recipe from Sam, inspired by The Kitchn.Shop All