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. Add and remove spices or sweeten with flavored syrups when preparing this sorrel drink recipe.

In recent years sorrel has become very popular in and outside the Caribbean. Sorrel can be purchased already brewed already brewed or the dried petals in Jamaican restaurants and grocery stores where Caribbean foods are sold. The dry petals can be found in many Spanish and Caribbean grocery stores worldwide. If you cannot find sorrel where you live is your best bet for purchasing the dried petals. The remaining ingredients can be easily found in any local grocery store. A few months ago an experiment led to an irresistibly decadent Sorrel Rum Cake. The cake is an excellent way to use the leftover steeped petals.

Sorrel Recipe

Course: Beverage
Cuisine: Caribbean
Keyword: Caribbean drinks, sorrel
Cook Time: 10 minutes
Steeping Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8
Calories: 127kcal
Author: Sian Rose
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  • ¼ lb sorrel fresh or dried
  • 8 C boiling water **For maximum flavor, add spices to the water before boiling.
  • 3 C sugar

Optional Flavorings

  • 2 to 4 oz. ginger grated (1 – 2 tsp ginger powder)
  • 1 TB allspice berries substitute 2 tsp Sian's Cooking Sweet Spice for all the spices
  • 1 TB orange peel ,optional
  • 2 to 3 pieces cloves ,optional
  • 1/4 C overproof rum ,optional (add more or less if desired)


  • Add water, ginger and desired spices to a pot over high heat. Bring to a boil. When water begins to boil; remove from the stove and add the sorrel to the water. Cover and let the sorrel steep for 6 to 24 hours. After it steeps, strain the sorrel into a juice jug. Stir in the sugar and rum if desired. Taste for flavor and sweetness. Add cold water to dilute if the flavor is too strong. Add more sugar if desired.
    Serve cold, with ice or at room temperature. Refrigerate unused sorrel for up to 1 year.


  • If using fresh sorrel pick and wash petals thoroughly before using


Serving: 8oz | Sodium: 15mg | Calcium: 14mg | Vitamin C: 9mg | Vitamin A: 340IU | Sugar: 25g | Fiber: 1g | Potassium: 39mg | Calories: 127kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 28g | Iron: 1mg

1 thought 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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