Panamanian Saril
A chilled Panamanian hibiscus-and-ginger drink, sweetened and finished with lime.
Preparation: 10 min · Cooking: 8 min · Total: 1 hr 28 min · 4 servings
Ingredients
- 20 g food-grade dried hibiscus calyces
- 10 g fresh ginger, peeled
- 75 g granulated sugar
- 1000 ml drinking water
- 15 ml fresh lime juice
Instructions
Prepare hibiscus and ginger
Weigh 20 g food-grade dried hibiscus calyces; pick out debris and rinse briefly in a fine sieve. Peel and thinly slice 10 g fresh ginger. Use hibiscus sold for food or tea, never ornamental garden flowers.
Simmer ginger in half the water
Measure 1,000 ml safe drinking water. Put 500 ml in a small saucepan with the 10 g sliced ginger. Bring to a boil over medium-high heat, about 3 minutes; reduce to a gentle simmer for 5 minutes. Keep the remaining 500 ml water cold.
Simmer ginger: 300 seconds
Steep the hibiscus off heat
Turn off the heat. Add the rinsed 20 g hibiscus to the ginger water, cover and steep for 10 minutes. The infusion should be deep red and smell tart and gingery; a much longer steep can make it harsh.
Deep red and fragrant with hibiscus and ginger.
Steep saril off heat: 600 seconds
Strain, sweeten and dilute
Strain the hot infusion through a fine sieve into a heatproof jug, removing the hibiscus and ginger. While it is still warm, stir in 75 g granulated sugar until dissolved. Add the reserved 500 ml cold water. Handle the hot jug carefully.
Add lime and chill
Stir in 15 ml fresh lime juice. Cover and refrigerate for about 60 minutes until cold throughout; check the drink rather than relying on the timer alone. Do not leave it on the counter for the full cooling period.
Cold throughout before serving.
Chill saril: 3600 seconds
Serve cold
Stir the cold saril, then divide evenly among four clean glasses and serve. Refrigerate any remainder promptly. This version contains no alcohol.
Tips
- Cut the ginger thinly before simmering so its flavor infuses the water without leaving large fibrous pieces in the drink.
Common mistakes
- Do not use decorative hibiscus; choose dried calyces labeled for food or tea.
- Do not leave the sweetened infusion on the counter to chill for an hour; cover and refrigerate it.
Substitutions
- For a milder ginger flavor, use less than 10 g ginger while keeping the measured hibiscus, water, sugar and lime.
Storage
Cover and refrigerate at 4°C or below; use within 24 hours. Discard if left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Reheating
Do not reheat the finished saril; stir and serve chilled.
About this recipe
Saril is a hibiscus drink linked to Panama’s Afro-Caribbean communities and Christmas celebrations, especially in Colón. Ginger is a common flavoring; this non-alcoholic version uses dried calyces and a little lime.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.