It’s December – the month you get to once again crack out your tried and true mulled wine recipe. There’s few boozy delights I enjoy more than clutching a glass of sugary, cinnamony, gently steaming wine. But alas, no matter the season, wine at 11am is probably not the most socially acceptable past time.

Introducing, Jamaican Sorrel; a spiced tea alternative that gives you the same vibe without the alcohol. I first discovered this a couple of months ago at a local cafe, and was instantly converted. So full credit to Middletown for inspiring this post.

Sorrel in Jamaican means ‘hibiscus’ and is made with fresh hibiscus flowers, which grow on the island. For handiness, I recommend using dried hibiscus, which can be found in some health food stores or Amazon. Sorrel is traditionally served over ice – perfect for the beaming sun of Jamaica summer, not so perfect for the blistering cold of Irish winter. But it works wonderfully well for Christmas as a heated drink, thanks to the festive spices it’s made with. Although typically containing all-spice, cinnamon and ginger, I decided to go a little off-script and based it on my Mum’s mulled wine recipe – simply switching the wine for hibiscus. While I specifically prefer this to be an alcohol-free alternative, you can add rum if you would be so inclined.

Things were pretty busy in the lead up to Christmas so I failed to get this recipe up beforehand. But to me, mulled drinks are still very much in full flow until January (at least), so I recommend giving it a go.

Jamaican Sorrel | Mulled Hibiscus Tea

Recipe by Katie Wilson at Salt & HoneyCourse: DrinksDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Traditionally served iced, this warm twist on a traditional recipe makes it the perfect mulled wine alternative. This recipe was based around my Mum’s mulled wine recipe, which always goes down a treat. Now I can enjoy mulled “wine” at any hour of the day! Happy Holidays indeed.

Ingredients

• 2 cups dried hibiscus flowers

• 6 cups water

• 6-8 tbsp caster or granulated sugar

• 2-3 oranges, quarted (leave peel on)

• 10-12 cloves

• 2 cinnamon sticks

• Optional: Rum

Directions

• Add all ingedients to a large saucepan. I recommend starying with 5-6 tbsp of sugar only at this stage – more can be added later depending on desired sweetness. Cover and bring to a simmer.
• Once simmering gently, continue for 20-30 minutes, allowing the flavours to infuse fully. Add more sugar at this stage if you want it sweeter.
• Strain the mixture and serve immediately if you would like it hot. Alternatively, omit straining, allow to cool and refrigerate overnight. In the morning, strain and serve over ice.
  
• If you are adding rum, add before serving.