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.
Such a deep beautiful red.
Sigh….
[clickToTweet tweet=”A sorrel simple syrup so beautifully red it’s begging to be used this Valentine’s Day.” quote=”Love it? Share it.” theme=”style1″]
It’s well worthy of a spot at your romantic dinner for two this Valentine’s Day and I’m giving you extra time to experiment. So please do something with it and come back and let me know what it was.
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 this rum punch recipe
Even more cocktail recipes
The Brazilian Heiress {cachaça and citrus}
Old Redhead’s {rum, watermelon, basil}
- 1 cup dried sorrel
- 2 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1 teaspoon ground ginger
- 1 cup demerara sugar
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In a medium saucepan over medium low flame, combine everything through the ginger.
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Let simmer, stirring, about 5 to 10 minutes until the liquid turns a nice deep red.
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Add sugar and increase heat slightly.
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Bring just to a boil, then reduce flame and let simmer 10 minutes.
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Let cool a bit, then strain into a glass container.
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The syrup will keep in the fridge for about two weeks.
Hi how can I turn this syrup into a sauce
What an interesting question. A sauce for savory dishes? Or more like something to spoon over ice cream?
Wonderful story about the mouse! Did you manage to get a good nights sleep?
Well…it never came out of the wall and fairly quickly stopped making that noise. So yes. Although I still think about it sometimes…
I stumbled on your syrup recipe looking for anise simple syrup. I am from The sunny island of Jamaica. But I grew up in Brooklyn we call this Sorrel. Its great anytime of the year but definetly a must have for xmas. We use all the ingredients you have plus. Orange peel lime peel. And white jamaican rum. Its great !!
Yes! I was looking at sorrel recipes when I was making this! And I did end up combining it with rum in a punch recipe. They’re a natural combo!
I also didn’t realize sorrel = hibiscus. In mexico, they make a simple syrup version & serve over ice + water, called “jamaica” agua fresca. I was able to find dried hibiscus flowers at my local supermercado here in Georgia, though definitely willing to travel back to Mexico if necessary! Love the idea of adding other flavors to the mix, thanks!!
I hope you enjoy it. And lmk if you decide to go to Mexico, I may join you!!
Great recipe! I am always excited to learn new things! Never heard of sorrel before.
It’s so yummy. LMK if you try it.
Haha, I remember when I spotted a mouse in our home a few years back and literally could not breathe or do anything for DAYS out of fear. Hope you get rid of it soon! And I think this sounds lussshhhh. I never even knew sorrel and hibiscus are the same thing? I made basbousa cake recently, which you drench with a sugar syrup, I’m wondering if you could drench it in a flavoured syrup like this also? Thanks so much!
I think we’re OK. It was in the wall for sure. And hasn’t returned. Thankfully. But it is paralyzing. My husband worked from home on Friday to protect me!! I love the idea of dousing a cake with this syrup. PLEASE let me know if you try it!!
#1 So jelz that you have a Caribbean produce stand down the street from you!
#2 The sound of a bug or something in your wall is so creepy! It’s like you know something is in there but you really, really don’t want to look.
#3 Your pictures are so beautiful! I can’t wait to see what kind of a cocktail you come up with for this gorgeous syrup.
#1 I’m so glad I finally discovered it. We’ve lived here a year and a half!
#2 Seriously. Part of me wishes it would come out. Just so I could ‘get rid of it.’
#3 Thank you. That means a lot.
I must admit – I’m sooooo curious of the taste, and it looks GOOD !! The deep dark color is awesome. OK Christine – I’m going to check if I can find dried sorrel 🙂
Let me know if you try it! I had a tiny bit with plain yogurt and sliced almonds this morning. It was so pretty! And tasty, too.
Well, this is just fantastic and I will have to make it. I’m a newbie at syrups but I love discovering interesting flavor combinations.
I’m with you on the rodent thing, Christine. I would rather face a grizzly bear in my kitchen than a mouse, lol. When we renovated the house a few mice found their way in and made a home inside the walls….ackkss! I can’t even go on, *shudders*
Good luck and call the exterminator if you can’t sleep!
We had them badly in my first apartment on E.33rd Street and I think all three of us who lived there developed a kind of ptsd. When I heard that noise yesterday I just instinctively started climbing on whatever I could climb on. I couldn’t get high enough. No noises since though. And THANKFULLY no sightings. I think he’s moved on to another apartment.
Deep love for that deep colour. Try it with tequila, Margarita style 🙂 Good luck catching that mouse. We had one in our garage in December – it ate its way through a salted caramel chocolate bar my hub had stashed down there for me unaware there was a tubby little mouse on the prowl 🙁
That sounds really good. Had not thought of tequila! I left no corner unturned and did not find a creature so I’m pretty sure it was in the walls and I’m hoping he doesn’t make regular visits. I put out a trap, just in case.