Caribbean sorrel cocktail

  • 2 litres water
  • 180g dried red sorrel buds
  • 120g ginger, sliced thin
  • Ice cubes
  • Sugar syrup, as needed
  • 60ml lime juice
  • 120ml rum (recommended: 151)
1) Bring the water to a boil, remove from the heat, and add the sorrel and ginger. Let it steep for about 45 minutes, strain.

2) Add ice cubes to a shaker. For 2 servings, add to the shaker about 60-90ml strained juice, 60ml sugar syrup, a splash of lime juice, and a measure of rum. Shake well and pour.

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