SORREL RECIPE

 March 21st, 2026

Ingredients:

• 1-2 cups of dried sorrel (hibiscus)
• 2-3 Cinnamon Sticks (or 2 tbsp powdered) 
• 1 Navel Orange peel
• 1 sachet dried orange peel + rinds
• Date Syrup
• Blue Agave Syrup
• 1 bulb of ginger (peeled and ground using mortar and pestle)
• 1 handful of star anise
• 1 tbsp of Spanish Saffron
• Black vanilla extract
• Vanilla bean paste

Spice Blend: Cinnamon powder, Nutmeg, Spanish saffron, dried orange rind.

Directions:

1. In a large pot, bring 2-3 cups of water to a simmer

2. Grind peeled ginger in a mortar and pestle until a paste is formed

3. Pour into boiling water along with a few solid pieces (5-6)

4. Cut orange into slices, pour into simmering mixture

5. Add spice blend to mixture

6. Rinse and set sorrel to the side while mixture comes to a boil

7. Pour in sorrel once water is boiling

8. Stir mixture and (partially) cover with lid to allow mixture to steep

9. Strain liquid from solids and store in the fridge. 

*If possible, steep the mixture for 6-24hrs. Keep refrigerated once done.