A deep crimson drink brewed from dried sorrel (hibiscus) petals with cloves, cinnamon, and ginger, sweetened and served cold over ice.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: tall glass with ice
Garnishes: cinnamon stick, sorrel sepal
Accompaniments: black cake, Christmas treats
Instructions
-
1
Place dried sorrel, cinnamon stick, cloves, and ginger in a large heatproof container.
-
2
Pour boiling water over the mixture and stir once.
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3
Cover and let steep for at least four hours or overnight for strongest flavor.
-
4
Strain the liquid through a fine strainer, pressing the sorrel to extract all color and flavor.
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5
Add sugar to taste and stir until dissolved. Refrigerate until very cold.
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6
Serve over ice in tall glasses. Add rum for an adult version if desired.
Did You Know?
Barbadian sorrel plants bloom in December, which is why the drink is most associated with the Christmas season.
Chef's Notes
Equipment Tips
- large pot
- strainer
- pitcher
Garnishing
cinnamon stick, sorrel sepal
Accompaniments
black cake, Christmas treats
The Story Behind Sorrel Drink
Sorrel drink is a cherished Caribbean tradition with deep West African roots, where hibiscus beverages have been consumed for millennia. In Barbados, the sorrel plant blooms during the Christmas season, making this vibrant red drink synonymous with holiday celebrations. The Bajan version is distinguished by its spicing with cloves, cinnamon, and fresh ginger. Many families grow their own sorrel plants and harvest the red sepals each December to brew their annual batch.
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