Photo by Jackie Fraser-Dunfield
10th Anniversary Issue (Issue 2, 2016)
Sorrel is also known as roselle and hibiscus
- 1 1/4 cups sugar
- 2 1/4 cups water
- 1 pineapple, peeled and cut into cubes
- 6 tbsp distilled white vinegar
- 1/4 cup dried sorrel
- 1/2 Scotch bonnet pepper (seeds and vein removed), sliced into thin strips
- 5 sprigs mint
- 1 lime, thinly sliced circles
- 2 cups gold rum
- 1 cup fresh lime juice
- Bring sugar and 1 cup of water to a boil, stirring, until the sugar dissolves – about 3 minutes.
- Add pineapple, reduce heat and simmer for 10 minutes more.
- Remove from heat and let sit 30 minutes to infuse the syrup with the pineapple flavour.
- Strain into a small bowl and stir in the vinegar. Cover and chill for 30 minutes. Cover and chill pineapple pieces in a sepa-rate bowl until ready to use.
- Meanwhile, place sorrel in a bowl and add 1 1/4 cups boiling water. Cover and steep for 10 minutes.
- Strain the sorrel tea into an airtight container and discard the sorrel bush. Cover and chill for 30 minutes.
- Set aside 8 strips of the Scotch bonnet pepper along with 8 pieces of pineapple for serving.
- Stir mint, lime circles, rum, lime juice, remaining Scotch bonnet strips and pineapple, 1 cup of the vinegar mixture and 1 cup tea in a large pitcher and chill for at least 1 hour.
- Serve in glasses filled with ice, garnishing with Scotch bonnet and pineapple pieces from step 7.
Make up to 6 hours ahead of time, just keep it chilled.
-By JamaicanEats magazine
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