Visiting the Caribbean island of Trinidad as a teenager, I first tasted the luscious and spicy deep red punch called Sorrel. I think it’s even more refreshing made into a frozen granita that’s just the thing for a light end to a meal. The Velvet Falernum, a liqueur made in Barbados that tastes of limes and clove, helps the granita have a slushy consistency. Hibiscus or jamaica tea bags are available in the Latin food section of most markets.
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- 1-1/2 cups dry sparkling wine
- 6 hibiscus tea bags
- 2-inch section orange peel, white pith removed
- 2-inch section lemon peel, white pith removed
- 1-inch piece ginger root, sliced
- ½ teaspoon allspice
- 1 piece cinnamon stick
- 1/3 cup simple syrup syrup ( see note)
- 1/8 cup Velvet Falernum
- 3 tablespoons lime juice
How to make it
From The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)
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