09/25/2026
It’s Friday Pour, and Hibiscus is back in the glass. 🌺
This week we’re teaming up with Chef Li of The Culinary Collective at Peachtree Road Farmers Market and making a classic: Sorrel.
Now before ianybody gets in these comments talking about, “That is NOT how my mother makes sorrel…” 😒🙄
We know!
Sorrel is one of those drinks with family recipes, regional differences and very strong opinions attached to it. This is a simple version made with Brown Girl Mixers Hibiscus Syrup — an easy way to get those tart, floral hibiscus notes into the glass without starting from dried sorrel.
Not Grandma’s secret recipe. Not trying to be.
Just a good drink.
🌺 Friday Pour: Sorrel
Ingredients
1 to 1.5 cups hibiscus syrup (adjust based on sweetness preference)
4 cups water
½ cup fresh ginger, sliced or grated
Peel of 1 fresh orange
1 cinnamon stick
5 whole cloves
Optional: A splash of white rum and a squeeze of lime juice
Instructions
Boil the spices and ginger: In a medium pot, combine the water, ginger, orange peel, cinnamon stick, and cloves. Bring to a boil, then reduce the heat and simmer for 10 minutes to create a strong, fragrant spiced tea.
Cool and strain: Turn off the heat and let the spiced liquid cool down to room temperature. Strain the liquid into a large pitcher to remove the ginger slices and whole spices.
Blend with the syrup: Pour the hibiscus syrup directly into the strained spiced liquid. Stir vigorously until the syrup completely dissolves into the water.
Adjust and chill: Taste the drink. If it is too sweet, add a bit more water or a squeeze of fresh lime juice. If you want a little kick, stir in a splash of white rum.
Serve: Pour over ice and serve cold.
And if you’re coming to Peachtree Road Farmers Market, stop by the Big Green Egg and see Chef Li and grab yourself a cup of Sorrel and a bottle of Hibiscus Syrup - and/or stop our booth and grab yourself a few bottles!