Sorrel Recipe

Course Beverage
Cuisine Caribbean
Keyword Caribbean drinks, festival, sorrel
Prep Time 6 hours
Cook Time 10 minutes
Total Time 6 hours 10 minutes
Servings 8
Author Sian Rose


  • ¼ lb. sorrel fresh or dried
  • 8 C boiling water **For maximum flavor, add spices to the water before boiling.
  • 2 to 4 oz. fresh ginger grated (1 – 2 tsp ginger powder)
  • 1 TB allspice berries substitute 2 tsp Sian's Cooking Sweet Spice for all the spices
  • 1 C sugar
  • 1 TB orange peel ,optional
  • 2 to 3 pieces cloves ,optional
  • 1/4 C premium white rum ,optional (add more or less if desired)


  • Place the sorrel and desired spices in a large heatproof 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, spices, and rum if desired. Taste for flavor and sweetness. Add more to dilute if the flavor is too strong. Add more sugar if desired.
    Serve cold, with ice or at room temperature.


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


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg