Sorrel Spritz Mocktail: A Perfect Non-Alcoholic Drink for All Seasons
Made around the holidays in Jamaica, this joyous red drink combines cinnamon, ginger, and cloves.
These mocktails finish with seltzer for a cool fizz instead of white rum. Dried Jamaican sorrel, sometimes called hibiscus, gives the drink its lovely red color.
– 3 cinnamon stick– 6 tablespoons packed brown sugar– Ice cube– 4 cups seltzer– Orange slices for garnish
Instructions
In a medium-sized pot, bring water to boil. Add sorrel, ginger, cloves, peppercorns and cinnamon sticks.
Cut off heating. About forty-five minutes, let cool totally in the pot. Stow in the refrigerator to steep for 12 to 24 hours.
Run the soaked mixture through a fine-mesh strainer into a big container. To extract all the liquid, press the solids with a spatula; discard solids. Add brown sugar; swirl till totally dissolved.
Ice should fill a sixteen-ounce cocktail glass. Spoon half a cup of the sorrel mixture. Top with one half cup seltzer; swirl.
Ice should fill a sixteen-ounce cocktail glass. Spoon half a cup of the sorrel mixture. Top with one half cup seltzer; swirl.
To create eight mocktails overall, repeat with the remaining ingredients. Optionally garnish with orange slices.