Island Palmer
Island Palmer
Ingredients
For the Sorrel Base
- 2 cups dried hibiscus, also known as sorrel or Flor de Jamaica
- 2 orange peels
- 5 ginger nuggets
- 1 cinnamon stick
- 5 cups water
For the Lemonade
- 5 lemons, large, juiced
- 1 Liter water
- as needed sweetener, to taste
For Garnish
- as needed lemon slices
- as needed strawberries
Instructions
- 1
In a large pot, combine the 2 cups of dried hibiscus (sorrel/Flor de Jamaica), 2 orange peels, 5 ginger nuggets, and 1 cinnamon stick with 5 cups of water.
⏱️ 5 min
- 2
Bring the mixture to a boil over medium-high heat and continue to boil for 15 minutes.
⏱️ 15 min
- 3
Remove the pot from the heat and let the sorrel mixture cool completely to room temperature. This will allow the flavors to fully infuse.
⏱️ 60 min
- 4
Once cooled, strain the sorrel mixture through a fine-mesh sieve into a clean container, discarding the solids.
⏱️ 5 min
- 5
In a large pitcher or serving container, combine the fresh juice of 5 large lemons with 1 Liter of water.
⏱️ 5 min
- 6
Add 4 cups of the strained sorrel liquid to the lemon and water mixture. Stir well to combine.
⏱️ 5 min
- 7
Taste the Island Palmer and sweeten to your desired taste with your preferred sweetener.
⏱️ 5 min
- 8
Serve chilled over ice and garnish each glass with fresh lemon slices and strawberries.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Island Palmer
For the Sorrel Base
- 2 cups dried hibiscus, also known as sorrel or Flor de Jamaica
- 2 orange peels
- 5 ginger nuggets
- 1 cinnamon stick
- 5 cups water
For the Lemonade
- 5 lemons, large, juiced
- 1 Liter water
- as needed sweetener, to taste
For Garnish
- as needed lemon slices
- as needed strawberries
Instructions
- 1
In a large pot, combine the 2 cups of dried hibiscus (sorrel/Flor de Jamaica), 2 orange peels, 5 ginger nuggets, and 1 cinnamon stick with 5 cups of water.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat and continue to boil for 15 minutes.
⏱️ 15 min - 3
Remove the pot from the heat and let the sorrel mixture cool completely to room temperature. This will allow the flavors to fully infuse.
⏱️ 60 min - 4
Once cooled, strain the sorrel mixture through a fine-mesh sieve into a clean container, discarding the solids.
⏱️ 5 min - 5
In a large pitcher or serving container, combine the fresh juice of 5 large lemons with 1 Liter of water.
⏱️ 5 min - 6
Add 4 cups of the strained sorrel liquid to the lemon and water mixture. Stir well to combine.
⏱️ 5 min - 7
Taste the Island Palmer and sweeten to your desired taste with your preferred sweetener.
⏱️ 5 min - 8
Serve chilled over ice and garnish each glass with fresh lemon slices and strawberries.
⏱️ 5 min