Trini Sorrel Sangria Soiree
Transport yourself to the vibrant streets of Trinidad and Tobago with this refreshing Trini Sorrel Sangria Soiree. This festive drink combines the flavors of the Caribbean with a Spanish twist, making it the perfect addition to any gathering or celebration.
Ingredients
- 4 cups sorrel petals
- 1 cup sugar
- 1 cinnamon stick
- 1 orange, sliced
- 1 lime, sliced
- 1 bottle red wine
- 1 cup dark rum
- 2 cups sparkling water
Instructions
- In a large pot, combine sorrel petals, sugar, and cinnamon stick with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool.
- Strain the sorrel liquid into a large pitcher, discarding the petals and cinnamon stick.
- Add the sliced orange, lime, red wine, and dark rum to the pitcher. Stir to combine.
- Refrigerate the sangria for at least 4 hours or overnight to allow the flavors to meld.
- Before serving, add the sparkling water to the pitcher and stir gently.
- Serve the Trini Sorrel Sangria over ice and garnish with additional orange and lime slices, if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 0 minutes
- Total time:
- 10 minutes
- Cooking method
- No-Cook
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 1g
- Fat
- 0g
Supplies
Large pot Strainer Pitcher Knife Cutting board
Tools
Ice Garnish (orange and lime slices)
Serving suggestions
Serve the Trini Sorrel Sangria with traditional Trinidadian dishes like Pelau or Callaloo for an authentic Caribbean experience.
Tips & tricks
For a non-alcoholic version, simply omit the red wine and rum, and increase the amount of sparkling water.
Cost
$20