Caribbean Sorrel laced with white rum

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Recipe by Chef Julian Waterer,

Chef’s World Antigua

Quick and easy Caribbean inspired drink.

Serves 4-6

1 lb Sorrel sepals, seeds removed
1” of fresh ginger, grated
1 tsp whole cloves
2” cinnamon bark
Peel of 1 orange
2 litres of water
5 tbsp brown sugar
4 oz overproof white rum


4 fresh orange slices


Add sorrel, ginger, cloves, cinnamon, orange peel and water to a pot and rapidly bring to the boil.Take pan off heat. Once cooled, place in the fridge for 24 hours. Remove from fridge, strain and add sugar and rum to taste. Garnish with orange slices.

Caribbean Sorrel juice drink

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