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 sorrel drink from scratch!
There are some recipes that are so ingrained in our family traditions, we can sometimes take them for granted. This sorrel drink recipe is like that for me.
We don’t make a ton of Caribbean foods at home, simply because a lot of the classic recipes take a long time to make, or require ingredients that are difficult to find here in Canada.
But my mom has always tried to bring elements of Trinidadian cuisine into our holiday celebrations, with recipes like pone, sweet bread, and this sorrel drink recipe.
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 sparkling cranberry punch instead.
But eventually, I came to know sorrel drink as the nicer one of two Trinidadian beverages that my parents would have in the house during the holidays.
(The other drink being something called Mauby – a bitter drink made from special tree bark, which I have never liked!!!)
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🤔 What is Sorrel Drink?
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 sorrel drink, too.
We call this recipe “sorrel”, based on the Roselle hibiscus plant that it’s made from, but there is a leafy green called sorrel, too. The two plants are completely unrelated, so make sure you have the right ingredient before you get started!
📖 Recipe Variations
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.
🍷 How to Make Sorrel Drink
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 speciality stores or large grocery stores. Otherwise, you can buy sorrel online at Amazon.
Using Fresh Sorrel
If you want to use fresh sorrel, be sure to at least double the amount that you use. The dried sepals have a much stronger flavour than the fresh (much like dried herbs).
How to Sweeten and Dilute the Drink
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 sorrel in the fridge 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.
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!
🙋🏽♀️ Frequently Asked Questions
It can be. We don't usually add alcohol to our recipe, but you can add white or dark rum to the finished drink. Just adjust the amount to your preference.
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.
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).
Recipe
Caribbean Sorrel Drink
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)
Method
- 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.
Patricio says
Do's your mother have a good recipe for Sorel jam without too much sugar
Shareba says
Hi Patricio, unfortunately she doesn't. Maybe this might be an option? I haven't tried it myself: https://thatgirlcookshealthy.com/sorrel-jam/
Marcia says
My neighbor gave me sorrel from her garden. I followed my mom's Panamanian recipe which was very much like yours. I made too much though! How should I store this drink? Glass or plastic container? Can I freeze it? Please help I don't want to waste any and I've already given away a gallon. Thank you.
Shareba says
Hi Marcia, I always prefer storing drinks that are spiced and/or dark coloured in glass, in the fridge. That way you don't have to worry about flavours sinking into the plastic or strong colours dying it. I've honestly never tried to freeze it, but I think it could work! I'd either freeze it in 1 litre freezer-safe containers (I use food-safe plastic so I don't have to worry about glass breaking in the freezer), and then just thaw what you need when you need it. Any extra sorrel could be made into ice cubes to either cool off your drink without diluting it, or add them to plain water to make a little fancy water. I hope this helps!
Nancy says
After a hot and grueling climb up a narrow, twisting mountain path to spend two weeks with my in-laws in the hills outside of Kingston, Jamaica, I was breathless and drenched in sweat. My mother in law handed my an ice cold glass of sorrel. An unforgettable memory that reminds me of their generous hospitality long ago.
Shareba says
That's a great story! I'm sure you appreciated that cold drink, that sounds like quite the trek!
Maria Upal says
I have made the drink from the dried flowers first time in my life although I grow sorrel at home and use the leavesma for soups, it is heaven. Thank you for the recipe so now I am enjoying the wonderful drink- thank you so much.
Shareba says
I'm so glad I could help Maria!
marsha Johnson says
I made a pot and it is amazing. Fresh sorell, ginger, allspice and cinnamon sticks. Will add sparkling water sweetener and ice.
Shareba says
I'm glad you enjoyed it Marsha! Adding sparkling water is a great idea!
gale says
I'm glad I found your blog. I have everything I need to make the sorrel except an orange, which I will solve once I finish my coffee. I will let you know how it turns out.
Shareba says
I hope you like it!
Mat Vanden says
Today While Working outside of a Guyanese Mans House He was impressed with our work and offered us a unknown dark red drink on ice! We said sure , tryed it and the unique flavour sold us both who we’re trying it for the first time.
He was happy we liked it and offered us a bag of sorrel each to make it at home again for ourselves! Awesome experience and that how I learned about this drink and will try it again soon! 🙂
Shareba says
That was nice of him! I hope you enjoy making the drink at home 🙂
Sher says
I just finished making the sorrel for the 1st time! I put cloves, ginger slices, cinnamon and lemon wedges! I did not know about the star anis. So I added them know to see if the taste will change. I do find the drink a little bitter is that what it is supposed to taste like?
Shareba says
Hi Sher,
Hmmm... the drink shouldn't have turned bitter. Star Anise does have a very strong liquorice flavour though, so if you're not used to it you may need to use less or omit them all together.
Another possibility is that your stovetop gets hotter than mine, and the mixture cooked at too high of a temperature for too long. I could see that resulting in a bitter drink. The drink should taste sort of like a warm spiced lemonade, if that makes sense. The sorrel makes the drink sour, which needs to be balanced out with the sugar, and the spices should come through but shouldn't be overpowering.
SJam says
I live in Belize on the Caribbean Sea. This morning in the market were heaps of fresh sorrel! I'm so excited to have fresh sorrel spiced punch for our Christmas day.
Shareba says
That sounds so lovely!!! I hope you enjoy the recipe, Merry Christmas 🙂