Sorrel Syrup Recipe

Ingredients

  • 50 g Dried Hibiscus
  • 1 ½ Cup Water
  • 2 tbsp. Red Wine 
  • 1 Medium Cinnamon Stick
  • 5 Pimento Seeds
  • 2 Clove Buds
  • 1/2 tsp Vanilla Extract
  • ¼ Tsp Fresh Ginger
  • 1/8 Tsp Grated Nutmeg
  • 1 ½ Cup Cane Sugar

Instructions

  1. Add all of the ingredients except the sugar into a saucepan. Simmer on a medium-low heat for 15 minutes until all of the ingredients infuse.

  2. Turn off the heat and add the sugar. Stir for 20 seconds until sugar dissolves completely then strain the syrup into another container or pot to remove the dried sorrel and spices

  3. Let the syrup cool before using a funnel to transfer it to a storage bottle. 

Recipe Notes

  • This syrup will last up to 1 month in the refrigerator. Add a small dash of white rum to extend the storage life of it.