Recipe by Chef Julian Waterer,
Chef’s World Antigua
Quick and easy Caribbean inspired drink.
Serves 4-6
INGREDIENTS:
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
GARNISH:
4 fresh orange slices
METHOD:
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.
