Holiday celebrations in the Caribbean always start with sorrel, a drink made from boiled hibiscus flowers and spices. It's like mulled wine, and every island has their own variation. I’m cutting down the sugar in this version and boosting the flavor with five-spice powder instead of the traditional cloves and allspice. It can be enjoyed with or without alcohol, but usually not, so the whole family can enjoy it. If you’re entertaining this Dry January, this is the perfect drink to make, and you can let your guests decide whether they wish to imbibe as the base pairs perfectly with a dry sparkling wine. —Kelli Solomon
dried sorrel/hibiscus flowers
inch piece of ginger, sliced
five spice powder
sticks of cinnamon
strips of citrus peel
citrus seltzer, chilled
In This Recipe
Rinse your sorrel in a colander under cold water to remove any smaller pieces and particles.
Add your sorrel to a large pot. Add all the remaining ingredients except the seltzer, heating over medium-low heat until sugar is fully dissolved.
Cover and let sit at least 15 minutes to cool and infuse.
Strain through a fine filter and let sit until cool in the refrigerator (about 4 hours).
To serve, fill a champagne flute halfway with sorrel (about 4 ounces) and top with seltzer (or sparkling wine). Garnish with additional citrus peel or cinnamon sticks.