Sorrel “Hibiscus sabdariffa” Drink Recipe

The sorrel drink recipe below is super easy to make. If you can boil water and stir a cup you will have no problem at all. In Jamaica, Trinidad and throughout the English speaking Caribbean sorrel is served religiously at Christmastime.  In recent years sorrel has shown up in tea bag form in many grocery stores. Made by steeping sorrel flowers in hot water for several hours, sorrel drink is then sweetened with sugar and flavored with ginger. Rum and aromatic spices such as orange peel or cloves are often added but are not required. 

Hibiscus sabdariffa aka red sorrel brewing in a glass mug. Not to be confused with Hibiscus sabdariffa, Hibiscus rosa-sinensis is the decorative plant that grows abundantly in the tropics.
hibiscus rosa-sinensis
Hibiscus rosa-sinensis

In recent years sorrel has become very popular in and outside the Caribbean. You can purchase sorrel drink already brewed or buy sorrel flowers dried and packaged in Jamaican restaurants and grocery stores where Caribbean foods are sold. If you cannot find sorrel where you live Amazon.com is your best bet for purchasing the dried petals. The remaining ingredients can be easily found in any local grocery store.

dried sorrel flowers

Sorrel Recipe

Course Beverage
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings 8
Author Sian Rose

Ingredients

  • 1 lb. sorrel fresh or dried
  • 2 to 4 oz. fresh ginger grated (1 – 2 tsp ginger powder)
  • 1/2 C sugar
  • 8 C water

*OPTIONAL INGREDIENTS* add any or all for even more flavor.

  • a few allspice berries
  • 1/4 C premium white rum
  • 1 TB orange peel
  • 2 to 3 pieces cloves
  • Notes: *If using fresh sorrel pick and wash petals thoroughly before using.
  • *Use a large heatproof glass or ceramic container with a lid to steep the sorrel.
  • * If using allspice or cloves add to the water before it boils to release maximum flavor.

Instructions

  1. Place the sorrel and desired spices in a large heat proof glass container. Add water and ginger to a pot over high heat. Bring to a boil. When water begins to boil; remove from the stove and pour water over the sorrel. Cover and let steep for 6 to 24 hours. After it steeps, strain sorrel into another container add sugar, wine and rum if desired. Serve cold, with ice or at room temperature.
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2 thoughts on “Sorrel “Hibiscus sabdariffa” Drink Recipe”

  1. We should do larger export like years ago when Erica used to buy by the sacs and we should be manufacturing it al over the world

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