Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 1.25 whole | litre Chilled water — {"raw_name": "litre Chilled water", "raw_measure": "1 1⁄4 litre Chilled water", "parse_status": "parsed", "mapping_status": "new_raw"} | dilution |
| 12 whole | dried Clove — {"raw_name": "dried Clove", "raw_measure": "12 dried Clove", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
| 30 whole | gram Fresh ginger — {"raw_name": "gram Fresh ginger", "raw_measure": "30 gram Fresh ginger", "parse_status": "parsed", "mapping_status": "new_raw"} | other |
| 70 whole | gram Hibiscus flowers — {"raw_name": "gram Hibiscus flowers", "raw_measure": "70 gram Hibiscus flowers", "parse_status": "parsed", "mapping_status": "unresolved"} | other |
| 3 barspoon | honey — {"raw_name": "Honey", "raw_measure": "3 barspoon Honey", "parse_status": "parsed", "mapping_status": "exact_existing"} | sweetener |
- (Bulk recipe.) SOAK dried Jamaican sorrel in water with ginger, ground cloves, and honey for 12 hours
- Bring this mixture to the BOIL then leave to cool and SOAK for a further 12 hours, STRAIN and then keep refrigerated.
{"date_published": "2017-01-05 21:51:26", "source_url": "https://www.diffordsguide.com/cocktails/recipe/1792/sorrelade", "image_url": "https://cdn.diffordsguide.com/cocktail/oryjNO/square/0/512x512.webp?v=1737701581"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.