The tart tang of sorrel, or hibiscus, mingles with clove, cinnamon and demarara sugar in this darkly sweet simple syrup recipe.
Short and sweet hibiscus simple syrup recipe today as I’m rather distracted and unsettled by a noise I heard in my daughter’s room this morning. I’ve been trying to convince myself that it’s just a large bug.
Because you can step on a bug.
But I think it’s more like a mouse. And, even though I’m pretty sure it was in the wall, I’m totally freaked. I am rodent PHOBIC. Big time. So, as soon as I finish up here, I am going to have to go move everything in her room and scour it clean. Which will most likely lead to an in-depth cleaning of my entire apartment. It’s the only way I’ll sleep tonight.
AAAAnnnnywaaaayyyyyy, on to more pleasant subjects. I recently discovered sorrel. I’ve always loved my hibiscus raspberry tea but never really thought about where it came from. I’d never seen hibiscus or sorrel in any form in the market until recently spotting it at the Caribbean produce stand down the block. I was just there for some limes but oh. my. god. What a wonderland!
So many new-to-me fruits and vegetables and spices! I had to really restrain myself from buying ALLTHETHINGS and then figuring out what to do with them.
I had to remind myself multiple times to go slow. After a few deep breaths, I decided to start with a bag of dried sorrel. My practical nature surfaced in time to go with something that wouldn’t go bad if I had a few “fails” before hitting the jackpot. Which I totally did. I wanted to make a sorrel jam but I couldn’t get it to gel properly so that lead to this simple syrup which more than made up for my #jamfail.
This syrup is deep, spicy and refreshing. It’s fantastic mixed with soda water and a lime wedge. I’m currently taste testing it with several liquors so, rest assured, a cocktail is coming your way soon. It’s a similar flavor profile to the allspice dram I mentioned in my Lion’s Tail post. So naturally I’m liking it best so far with bourbon. However, I haven’t tested it with rum or vodka yet. Gin is a no.
What I love most about this syrup, though, and the reason I’m posting it well in advance of Valentine’s Day, is the color.
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OK, I’m off to put on my hiking boots and hunt a mouse that’s probably (hopefully!) long gone. Wish me luck.
Use this sorrel simple syrup in my tropics-inspired rum punch recipe
- 1 cup dried sorrel
- 2 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon ground ginger
- 1 cup demerara sugar
In a medium saucepan over medium low flame, combine everything through the ginger.
Let simmer, stirring, about 5 to 10 minutes until the liquid turns a nice deep red.
Add sugar and increase heat slightly.
Bring just to a boil, then reduce flame and let simmer 10 minutes.
Let cool a bit, then strain into a glass container.
The syrup will keep in the fridge for about two weeks.