Sorrel Drink

Name: Sorrel Drink
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8 servings
Cuisine: Jamaican
Ingredients: 100g dried sorrel (hibiscus) sepals; 50g fresh ginger, sliced; 6 whole cloves; 2 cinnamon sticks; 1 cup sugar or to taste; 2L boiling water; Juice of 1 lime; White rum optional; Ice for serving

Sorrel (SOR-rel)

Hibiscus and Ginger Christmas Drink

⏱ Prep Time 30 min + steeping

📈 Difficulty Easy

👥 Servings

A deep ruby-red drink made from dried hibiscus flowers steeped with ginger, cloves, cinnamon, and sweetened with sugar, served ice-cold.

Nutrition & Info

Carbs 28.0g

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot fine strainer glass pitcher

Presentation Guide

Vessel: tall glass with ice

Garnishes: lime wheel, cinnamon stick

Accompaniments: Christmas cake, rum

Ingredients

100g dried sorrel (hibiscus) sepals
50g fresh ginger, sliced
6 whole cloves
2 cinnamon sticks
1 cup sugar or to taste
2L boiling water
Juice of 1 lime
White rum optional
Ice for serving

Instructions

1
Rinse dried sorrel sepals thoroughly under cool water to remove any dust or debris. Place in a large heatproof container.
2
Add sliced ginger, cloves, and cinnamon sticks to the sorrel. Pour boiling water over everything and stir once gently.
3
Cover tightly and let steep at room temperature for at least twenty-four hours. The longer it steeps, the deeper the flavor.
4
Strain the liquid through a fine sieve, pressing the solids to extract all the rich ruby-red liquid and aromatics.
5
Add sugar and lime juice to the strained liquid. Stir until sugar dissolves completely. Taste and adjust sweetness as desired.
6
Refrigerate until ice-cold. Serve over plenty of ice in tall glasses. Adults may add a splash of white rum if desired.

💡

Did You Know?

In Jamaica, sorrel only blooms in December, making this drink an exclusive Christmas treat that signals the start of the holiday season.

Chef's Notes

Equipment Tips

large pot
fine strainer
glass pitcher

Garnishing

lime wheel, cinnamon stick

Accompaniments

Christmas cake, rum

The Story Behind Sorrel Drink

Sorrel drink is Jamaica's signature Christmas beverage, as essential to the holiday season as eggnog is in North America. The hibiscus plant was brought to the Caribbean from West Africa, and Jamaicans developed the tradition of steeping its vibrant red sepals into a festive drink. Because the plant flowers only in December, sorrel became inextricably linked with Christmas celebrations. Every Jamaican family has a treasured recipe, often enhanced with rum for adult gatherings.

🕐 Traditionally enjoyed christmas season, december 📜 Origins: West African tradition

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