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!
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
Jump to Section:
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?
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
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
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.
Want To Save This Recipe?
Enter your email below and I'll send the link for this recipe straight to your inbox. Plus, get more recipes from me every week!
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 specialty stores or large grocery stores. Otherwise, you can buy sorrel online at Amazon.
Using Fresh Sorrel
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
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
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).
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
Caribbean Sorrel Drink
Want To Save This Recipe?
Enter your email below and I'll send the link for this recipe straight to your inbox. Plus, get more recipes from me every week!
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
Please read the full blog post for all of my tips, variations, and recommendations for this recipe.
Nutrition
Nutritional information is an estimate and will vary depending on specific ingredients and brands used. Accuracy cannot be guaranteed.
Private Notes
Have you made this recipe?
Let us know how it turned out in the comments!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 →
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 🙂