Savor a refreshingly tangy and naturally sweet Caribbean beverage with this Sorrel & Ginger Cooler, enhanced by Antigua & Barbuda Wildflower Honey. Bright sorrel (hibiscus), spicy ginger, and floral honey unite to create a revitalizing drink perfect for warm days or festive gatherings.
Ingredients:
- 4 cups water
- 1 cup dried sorrel (hibiscus) flowers
- 2 tablespoons fresh ginger, roughly chopped
- ½ cup Antigua & Barbuda Wildflower Honey (ABWFH) (more or less to taste)
- Juice of 1 lime (optional)
- Optional spices: 2 cloves or a small cinnamon stick
- Ice, for serving
- Lime slices, fresh mint, or edible hibiscus flowers, for garnish
Instructions:
- Make the Sorrel Base:
- In a saucepan, bring water to a boil.
- Stir in dried sorrel flowers, ginger, and any optional spices.
- Reduce heat and simmer for 5–8 minutes, allowing flavors to infuse.
- Turn off the heat, cover, and let steep for 20–30 minutes.
- Strain and Sweeten:
- Strain the sorrel liquid into a pitcher, discarding solids.
- While still warm, whisk in the Wildflower Honey until fully dissolved.
- Stir in lime juice, if desired, for added brightness.
- Chill and Serve:
- Refrigerate until cold.
- Serve over ice in tall glasses.
- Garnish with lime slices, fresh mint, or edible hibiscus flowers.
Chef’s Notes:
This drink is a favorite around the holidays in many Caribbean islands, but its vibrant color and refreshing taste make it perfect year-round.
Adjust the honey level to suit your preferred sweetness.
For extra zing, top off each glass with a splash of sparkling water or ginger beer.
