CONTEST BEVERAGES: Jamaican Sorrel Drinks (2 versions)

Two versions of the famous Jamaician sorrel drink.

JAMAICIAN SORREL RUM DRINK
Adapted by BumbleBeeBoogie

1/4 pound sorrel sepals
1 strip of dried orange peel
1 cinnamon stick
a few whole cloves
1 gill rum (1/2 cup American or 1/4 pint Imperial or 8 tablespoons)
1 gallon boiling water
2-3 pounds granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Put the dried sorrel, orange peel, cinnamon stick and whole cloves
in a gallon jar, pouring the boiling water over.

When cool, cover and leave the mixture to steep for 2 days.

Then strain off the liquid, add sugar to taste rather sweet. Add the rum, ground spices and let it stand for another 2 days before serving chilled or with crushed ice.

This is a popular drink at Christmas time when sorrel is in season in Jamaica. The dried sorrel will last for months if stored in a dry place.

JAMAICAN SORREL GINGER AND PIMENTO DRINK
Adapted by BumbleBeeBoogie

1 pound sorrel, rinsed and drained
2 to 4 ounces fresh ginger, washed and scraped
2 quarts boiling water
Granulated white sugar, to taste
1 cup wine or rum(optional)
8 to 12 pimento seeds, to heat taste

Place the washed and drained sorrel into a stainless steel container or a 1 gallon glass jar. If using the jar, heat it by pouring hot water into the jar to temper it for receiving the boiling water.

Grate the ginger finely and add to the sorrel. Add the pimento seeds.

Pour the boiling water over the sorrel. Allow the mixture to stand for 4 to 6 hours; strain the solids.

Sweeten to taste. Add optional rum or wine, to taste and, optionally, let it stand for another 2 days before serving chilled or with crushed ice.

This is a popular drink at Christmas time when sorrel is in season in Jamaica. The dried sorrel will last for months if stored in a dry place.