- 2 quarts water
- 6 ounces dried red sorrel buds
- 4 ounces ginger, sliced thin
- Ice cubes
- Simple syrup, as needed
- 2 ounces lime juice
- 4 ounces rum (recommended: 151)
Bring the water to a boil, remove from the heat, and add the sorrel and ginger. Let steep about 45 minutes, strain.
Add ice cubes to a shaker. For 2 servings, add to the shaker about 2 or 3 ounces strained juice, 2 ounces simple syrup, a splash of lime juice, and a jigger of rum.
Shake well and pour.
This recipe is originally from foodnetwork.com
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