Spiced Sorrel & A ‘Taste’ of What’s To Come
And so it begins.
Woo hoo! The countdown has started for Taste of Cayman 2013! Are you ready? I sure as heck am! Last year, The Deep Dish teamed up with the Cayman Islands Tourism Association in what is undoubtedly our most successful and drool-worthy series to date.
TDD featured ten of the more than 40 restaurants that set up booths and whipped up sample sized versions of some of their most popular and delicious dishes at Taste of Cayman 2012. There were reviews, recipes and even a few giveaways 😉
We’re rebooting the series for 2013 and to kick off the party, CITA is sharing a great cocktail for the holiday season. This classic Caymanian drink is as much a part of the holiday season as the Christmas Breezes.
Spiced Sorrel by CITA
You will need:
1 lb sorrel sepals
1″ of ginger, minced and crushed
1 tsp cloves
1 tsp cinnamon
1 tbsp orange zest
2 litres of water
8 tbsp sugar
- Separate sepals from seeds and rinse
- Add sorrel, ginger, orange zest into large container (or 6 canning jars, if you’re like me)
- Pour in boiling water and cover with cloth. Set aside for at least 24 hours
- Add sugar (and rum) to taste. Set aside for another 24 hours
- Bottle and chill!