I’m starting my 12 Days of Christmas early this year, and my first recipe is….. Spiced Caribbean Sorrel.
Spiced Caribbean sorrel is an epic beverage that is everything you could possibly want in a drink during fall and winter.
This drink has been a staple in my family, and many of my friends’ families who hail from the Caribbean for many, many years. Anytime I have family over and I make spiced Caribbean sorrel, I have to deal with their excitement after a whiff of the sorrel and spices steeping. Their eyes dart around in anticipation, which is followed by rapid fire questions.
Is that sorrel?
What you put in it?
When will it be ready?
It’s so funny, but I totally get their excitement.
Warm days and warm nights call for my mango ginger lemonade. A rich and subtly sweet lemonade with a ginger kick.
I made some on Memorial Day for my family and friends, some requested a little spike and others preferred to have it plain as is. For some spike, I’d suggest adding either vodka or a white rum. Vodka will just add the kick you need, but as white rum is mostly sugar cane based it will add another dimension to the lemonade, really round out the flavor.
I used champagne mangoes which are also called Atualfo mangoes in Mexico, or honey or baby mangoes. They are small kidney shaped with golden yellow skins and velvety flesh and have an intensely sweet taste when ripe. The pit in the middle of the fruit is flat, so it’s easier to cut and extract the flesh. If you need help on how to slice or dice a mango click here.