Sorrel (Hibiscus Ginger Beer)
The hibiscus is a plant celebrated around the world and specifically ties the African Diaspora together. Going by different names—sorrel in Jamaica, zobo in West Africa, agua de jamaica in Mexico, red drink for Black Southerners—a drink made from this flower has been a p art of holiday celebrations as well as everyday life in many different places.
This is my version of sorrel that I share with loved ones during the holiday season. It can be served warm or chilled, and for adults, you can add some of your favorite spiced rum. I like to take it up a notch by adding my own ginger bug to make it a sorrel ginger beer. This process takes a few days but is totally worth it. After you get the hang of it, you’ll want to make more than one bottle at a time!Ingredients
For Ginger Bug:
2 tablespoons grated fresh ginger (with peel)
2 tablespoons sugar
1 cup water
Optional: a pinch of raisins to jumpstart fermentation
For Hibiscus Ginger Beer:
1 cup dried hibiscus petals
1 thumb-size piece of ginger, sliced
1 cinnamon stick
2–3 whole cloves (optional)
1–2 star anise (optional)
4 cups water
1–2 tablespoons orange or pineapple juice (optional)
¼ –½ cup sugar, honey or agave (to taste)
Lime or lemon juice (to taste)
Orange or pineapple slices and fresh mint (optional garnish)
½ –1 cup ginger bug (see recipe below)
Directions
For Ginger Bug:
In a clean jar, combine the grated ginger, sugar and water. As an optional step, add a few raisins to help fermentation start faster.
Cover loosely with a cloth or paper towel and secure with a rubber band.
Feed the ginger bug daily by adding 1 teaspoon of grated ginger and 1 teaspoon of sugar, stirring gently.
After 3 to 5 days, you should see bubbles forming and a slightly yeasty aroma—your ginger bug is ready to use.
For Hibiscus Ginger Beer:
Rinse the hibiscus petals under cool water to remove any dust. In a pot, combine the hibiscus, ginger, cinnamon, cloves, star anise and water, and bring to a boil.
Reduce the heat and simmer for 15 to 20 minutes. Remove the mixture from the heat and steep for another 10 minutes.
Strain the liquid into a pitcher and sweeten with sugar, honey, or agave while still warm. Chill the mixture.
Once cooled, pour the hibiscus mixture into a clean soda bottle or fermentation-safe bottle, leaving some space at the top. Add ½ to 1 cup of the ginger bug, seal the bottle, and let it sit at room temperature for 3 to 5 days. Burp the bottle every day or two to release built-up pressure.
Once the ginger beer reaches your desired carbonation, refrigerate it. Serve over ice with lime or lemon juice, fruit juices (optional), and garnish with fruit slices or fresh mint.
Edible in your mailbox
