Caribbean Sorrel Drink

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Sorrel drink is a tangy beverage infused with warm spices, often served at Christmastime and New Year's in several parts of the Caribbean.

Learn how to make this refreshing, unique drink from scratch!

Two glasses of sorrel with ice on a table with Christmas decorations.

An illustration of a Caribbean beach with a palm tree, sand, water and a sun.

If you love Caribbean food, take a look at my collection of Caribbean recipes for more ideas.

Recipe Highlights

Servings: Makes 10 cups concentrate (serves 10-12 when diluted)
Time Commitment: 10 minutes simmer + 30 minutes to 2 hours steep time
Effort Required: Very easy! Simmer ingredients, steep, strain, and chill.
Special Equipment: Large pot and glass pitcher or bottle for storage.
Ingredient Complexity: Dried sorrel (roselle/hibiscus sabdariffa) from specialty stores, plus pantry spices and fresh orange peel.

I made a pot and it is amazing. Fresh sorell, ginger, allspice and cinnamon sticks. Will add sparkling water sweetener and ice. - Marsha

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Recipe Highlights
The Story Behind This Dish
What is Sorrel Drink?
Ingredients
Recipe Variations
How to Make Sorrel Drink
Frequently Asked Questions
Recipe Card

The Story Behind This Dish

Some recipes are so ingrained in our family traditions, we can sometimes take them for granted. This sorrel drink recipe is like that for me.

Growing up, this ruby-coloured beverage would show up around Christmastime and stick around straight through the New Year.

At first, I didn't take much notice of it, preferring to drink my mom's cranberry ginger ale punch instead.

But eventually, I came to know sorrel as the nicer of the two Trinidadian beverages that my parents would have in the house during the holiday season.

(The other drink being something called Mauby, a bitter drink made from special tree bark, which I have never liked!!!)

What is Sorrel Drink?

Two glasses of sorrel, garnished with orange twists.

If you've never had this chilled Caribbean beverage before, you can think of sorrel drink as a Christmassy lemonade.

We make the drink by steeping the calyxes of the Roselle (Hibiscus sabdariffa) plant (which we call sorrel) and flavouring the mixture with warm spices.

The drink is tangy and is served cold, making it a refreshing alternative to the heavier winter drinks like hot cocoa or hot chocolate.

Ingredients

dried sorrel (a.k.a. roselle or hibiscus sabdariffa)
water
cinnamon sticks
star anise
fresh orange peel
white sugar

If you saw my spiced apple cider recipe, you know that my family loves to cook with star anise, and that flavour is key to our version of this drink recipe, too.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Buy the Right Sorrel

An illustration of a Hibiscus sabdariffa plant calyx or sepal.

This recipe uses dried sorrel from the Roselle hibiscus plant, not the unrelated leafy green herb also called sorrel. Be sure you're buying the correct ingredient!

Recipe Variations

A plate of sorrel sepals next to a plate of spices and orange peels.

Like so many Caribbean recipes, including my beloved macaroni pie, there are many different variations of this drink.

Ginger, cinnamon, orange peel and cloves are popular flavour additions.
Sometimes allspice and bay leaf are also added.
While you can add rum or other alcohol to this drink, we've always enjoyed it as a non-alcoholic drink at my house.

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How to Make Sorrel Drink

A green Le Creuset pot with sorrel simmering in it on the stove.

Some sorrel recipes require you to steep the mixture for hours or leave it overnight to develop the flavours.

We prefer to use a lot of spices and bring the mixture to a simmer, so that the mixture can become flavourful in a shorter period of time.

However, if you prefer a really strong brew, you can still leave the mixture in the fridge overnight to really intensify the flavours.

We use fresh sorrel for this recipe when it's available (which isn't often), but dried sorrel works equally well.

Since dried sorrel tends to be easier to find, I've based my recipe on that. You can find dried sorrel at Caribbean specialty stores or large grocery stores. Otherwise, you can buy sorrel online at Amazon.

Using Fresh Sorrel

An illustration of a Roselle (Hibiscus sabdariffa) plant calyx.

If you're using fresh sorrel, you'll need at least twice as much. The dried sepals have a much stronger flavour, similar to how dried herbs taste more concentrated than fresh ones.

How to Sweeten and Dilute the Drink

Two glasses of cold sorrel containing orange twists on a grey table with christmas ornaments.

You will probably need to add a lot of sugar to balance out the acidity of the sorrel.

We never sweeten the whole pitcher. Instead, we leave the strained mixture in the refrigerator and then everyone can adjust their glass with sugar and water to their preference.

I like to dilute mine a little bit and add a teaspoon or two of sugar to my glass, along with a squeeze of fresh lime juice.

Frequently Asked Questions

Can I use any hibiscus flower to make this drink?

No. Not all hibiscus flowers are safe to consume. Sorrel drink is made by steeping the calyxes of the Roselle (Hibiscus sabdariffa) plant, and should not be substituted with other types of hibiscus plants.

How do you store this drink?

It's best to store this drink in a glass bottle, as it is likely to stain plastic. A clean empty wine bottle with a screw-top lid is perfect (in case you'd rather not buy a glass bottle).

The last thing to keep in mind is that steeped sorrel is sometimes used as a natural pigment to dye fabric, meaning that this stuff will stain anything it touches.

Just something to keep in mind before you decide to make this while wearing a nice white sweater!

Have you tried sorrel before? Let me know in the comments!

If you enjoyed this sorrel drink recipe, you'll love these other Caribbean favourites:

Pelau: a one-pot rice dish with chicken and pigeon peas
Coconut Milk Ice Cream: creamy, tropical, and naturally dairy-free
Cassava Pone: a sweet, dense dessert made with grated cassava

Recipe Card

Two glasses of sorrel with ice and an orange twist garnish on a table with ornaments

Caribbean Sorrel Drink

Recipe By: Shareba Abdul

4.5 from 61 votes

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Servings: 10 servings

Prep Time: 5

Cook Time: 10

Total Time: 15

Sorrel drink is a tangy beverage infused with warm spices often served at Christmastime and New Year's in several parts of the Caribbean. Feel free to adjust the sweetness and dilution of the drink to suit your preferences.

Course: Drinks

Cuisine: Caribbean

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Ingredients

▢ 2 cups dried sorrel, (roselle/hibiscus sabdariffa)
▢ 10 cups water
▢ 3 cinnamon sticks
▢ 4 star anise, whole
▢ 2 pieces orange peel, fresh (2-3 inches)
▢ 2 teaspoon white sugar, or more (to taste)
▢ 4 cloves, optional (I don't usually add them)

Instructions

Combine all ingredients, except the sugar, in a large pot.
Gently simmer for about 10 minutes, then remove from heat. Allow the mixture to sit for at least 30 minutes, up to 2 hours to infuse.
Strain the mixture into a glass pitcher. Set in fridge to chill.
When ready to serve, sweeten and/or dilute the mixture to your preference. Serve over ice.
Store in a glass bottle in the fridge for up to 2 weeks. It is normal to see some sediment in the bottle after a few days.

Notes

About Sorrel: This drink is made from the dried calyxes of the Roselle plant (Hibiscus sabdariffa), not the leafy green herb also called sorrel. Be sure you're purchasing the correct ingredient.

Fresh vs. Dried: Dried sorrel has a much more concentrated flavour than fresh. If using fresh calyxes, plan to use at least double the amount.

Steeping Time: A short steep produces a lighter flavour, while refrigerating the mixture overnight creates a stronger, more intense brew. Adjust based on your preference.

Sweetening: The concentrate is very tangy, so it's best to sweeten each glass individually rather than the entire batch. Add sugar and water to taste.

Straining: Line your sieve with cheesecloth to catch tiny particles and create a clearer drink.

Spice Variations: Feel free to experiment with additions like cloves (start with 4, up to a maximum of 8 for this recipe), allspice, ginger, or a splash of lime juice.

Serving: Enjoy chilled on its own or with sparkling water for an extra refreshing treat.

Shortcut: Pre-made sorrel syrup is sometimes available at West Indian and Asian markets if you'd like to skip the steeping process.

Staining Warning: Sorrel is highly pigmented and can stain fabric, towels, and plastic containers. Store in glass bottles or pitchers whenever possible.

Please read the full blog post for all of my tips, variations, and recommendations for this recipe.

Nutrition

Calories25kcalCarbohydrates5gProtein1gFat1gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat1gSodium13mgPotassium15mgFiber1gSugar4gVitamin A145IUVitamin C9mgCalcium21mgIron4mg

Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.

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About Shareba

Shareba Abdul is a recipe developer and food photographer with a Culinary Arts certificate from George Brown College and 15+ years of experience creating and testing recipes for home cooks. All recipes are tested in her home kitchen. Learn more →

Caribbean Sorrel Drink

Recipe Highlights

The Story Behind This Dish

What is Sorrel Drink?