How to Make Sorrel Wine

Written by tatyana ivanov
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How to Make Sorrel Wine
Dried hibiscus is the primary ingredient in sorrel wine. (Jupiterimages/ Images)

Sorrel wine is a slightly alcoholic drink popular in Jamaica, Costa Rica and other Latin American and Caribbean countries. The drink is a fermented version of hibiscus or sorrel tea, which is brewed and served both hot and cold. Hibiscus, also known as flor de Jamaica, has a flavour very similar to cranberries, and sugar or ginger is usually used to sweeten and distil its strong flavour in both teas and wines.

Skill level:
Moderately Easy

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Things you need

  • 4 cups dried hibiscus
  • 5 cups water
  • 1 cups sugar
  • 1/2 cup peeled ginger
  • 1 cinnamon stick
  • 3 cloves
  • 6-quart pot
  • Strainer
  • Large glass container
  • Cloth

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  1. 1

    Place all ingredients in the 6-quart saucepan. Bring the ingredients to a boil over medium heat.

  2. 2

    Allow the ingredients to boil for 15 minutes, stirring occasionally. This will infuse the water with the hibiscus, sugar and spice flavour, creating the tea.

  3. 3

    Strain the solid ingredients out of the tea by pouring the water through a strainer into a large glass jar. Dispose of the solid ingredients.

  4. 4

    Allow the tea to cool, then cover it with a cloth. Store it in a dark place for three days. In this time, the tea will ferment, becoming a mildly alcoholic wine.

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