์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Jamaican Sorrel Drink
A vibrant, ruby-red, non-alcoholic beverage made from the dried sepals of the Roselle hibiscus flower, infused with ginger, allspice, and other warm spices. It's a staple during the Christmas season but enjoyed year-round for its refreshing, tart, and slightly sweet flavor.
๐ง ์ฌ๋ฃ
- 0.5 pound Dried Sorrel (Hibiscus)
- 5 ounces Fresh Ginger(pounded)
- 5 whole Allspice Berries (Pimento Seeds)
- 12 cups Water
- 1 cup Brown Sugar(or to taste)
- 0.5 cup White Granulated Sugar(or to taste)
- 0.5 cup Wray & Nephew White Overproof Rum(optional)
- 0.25 cup J. Wray & Nephew Red Label Wine(optional)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Bring 12 cups of water to a rapid boil in a large pot. Add the pounded ginger and allspice berries. Stir and let simmer for 15 minutes.
โฑ๏ธ 15 minutes - 2
Remove the pot from heat, cover, and let the mixture steep for at least 12 hours or overnight to allow the flavors to fully develop.
โฑ๏ธ 12 hours - 3
Strain the sorrel mixture through a fine-mesh strainer, discarding the solids. If desired, strain a second time through cheesecloth for a clearer drink.
- 4
Sweeten the strained liquid with brown and white sugar to taste. Stir until fully dissolved.
- 5
Stir in rum and wine, if using. Serve chilled over ice. Garnish with a lime or orange wedge.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a stronger ginger flavor, grate the ginger instead of pounding it.
- โIf using fresh sorrel, ensure it is thoroughly washed and deseeded.
- โThe flavor of the sorrel drink improves after a day or two in the refrigerator.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a splash of ginger ale for a fizzy drink.
- Incorporate other spices like cinnamon sticks or cloves during the simmering process.
- Add citrus peels (orange, lemon, or lime) during the boiling stage for a fruity note.