What is Sorrel? A Guide to Roselle Hibiscus

Sorrel, also known as Roselle or Hibiscus sabdariffa, is a tangy, ruby-red ingredient with a bright, fruity flavour that's pleasantly tart, a little like cranberries crossed with lemon.

If you've ever sipped a glass of Caribbean sorrel drink, you already know how good this ingredient can be. But there's a lot more to it than that one classic recipe.

Read on to learn exactly what sorrel hibiscus is, where to find it, and how to use it in your kitchen.

What is Sorrel?

These vibrant red buds go by many names. You might see them labelled as Jamaican sorrel, Caribbean sorrel, red sorrel, or simply roselle.

They all refer to the same thing: the calyxes (the fleshy, cup-shaped parts that enclose the flower) of a hibiscus plant called Roselle, known botanically as Hibiscus sabdariffa.

It's worth noting that there is a leafy green herb also called sorrel, but that plant is completely unrelated to this one.

If you're looking for the ruby-red buds used in Caribbean cooking, make sure you're searching for roselle or hibiscus sorrel specifically.

The calyxes are what get steeped in hot water to make drinks and flavour recipes. In all of my cooking experience with this ingredient, the preparation is the same: you boil or simmer the calyxes in water, then use the deeply coloured, tangy liquid in whatever you're making.

I'm Trinidadian, and we make a spiced beverage called Sorrel. It's popular throughout the Caribbean and is a staple at Christmastime.

What Does It Taste Like?

Sorrel has a bright, tart flavour that's often compared to cranberry or hibiscus tea, with a distinct citrusy quality similar to lemon. It's pleasantly acidic without being overwhelmingly sharp, and when sweetened, it becomes fruity and very refreshing.

The flavour deepens when you simmer the buds in water, pulling out their rich colour and characteristic tanginess. Once you get that tart-sweet balance right, the rest comes together easily.

Fresh vs. Dried Sorrel

Sorrel is available in both fresh and dried forms, and which one you use will depend on what you can find and when.

Fresh sorrel has a vibrant flavour and a beautiful deep red colour, but it's delicate. It can go mouldy quickly, so keep it refrigerated and use it within a few days of purchase. In places like Ontario, Canada, fresh sorrel typically only appears in stores around Christmastime.

Dried sorrel is easier to find year-round and stores for a long time in a cool, dry spot. For most recipes, dried sorrel works just as well as fresh. Worth noting: some brands sell broken pieces rather than whole buds. Since you're steeping and then discarding the buds anyway, this doesn't really affect your end result.

Substituting Fresh for Dried

If you have fresh sorrel and a recipe calls for dried, you'll need roughly twice the amount. For example, if a recipe calls for 2 cups of dried sorrel, use about 4 cups of fresh.

Where to Buy Sorrel?

Your best bet for finding sorrel is a Caribbean or West Indian grocery store, where it's often stocked year-round in dried form.

Some larger mainstream grocery stores carry it as well, particularly in areas with a large Caribbean community.

You can also purchase dried sorrel online from retailers like Amazon. Look for well-known Caribbean brands for reliable quality.

How to Use Sorrel

The most common preparation is to steep or simmer the buds in water, then use the resulting deep crimson liquid as the base for drinks and other recipes.

Caribbean Sorrel Drink

This is the most iconic use of sorrel, and it's easy to see why. The tangy, spice-infused beverage is made across the Caribbean, and every family has their own version.

Mine is Trinidadian, and you can find my full recipe here: Caribbean Sorrel Drink.

Hibiscus Tea and Cold Drinks

A simple sorrel steep makes a refreshing iced tea. Try simmering about 2 cups of dried sorrel in 10 cups of water for around 10 minutes, then let it cool completely.

Sweeten with sugar, honey, or agave to balance the tartness, and serve over ice. You can also use the liquid as the base for fruit punch or homemade popsicles.

The fruity, lemon-like flavour is especially welcome in warm weather. Just be sure to add enough sweetener to round out the acidity.

Agua de Jamaica

In Mexico, a very similar drink called Agua de Jamaica is made from hibiscus, and it tastes a lot like a fruity lemonade. If you've tried it before, the flavour of sorrel will be very familiar.

In Baking and Desserts

A fellow food blogger once told me she uses sorrel to colour and flavour marshmallows and Swiss meringue buttercream. I haven't tried it myself, but the idea makes a lot of sense.

The natural pigment in sorrel turns liquids a deep pinkish-red, and that tanginess would be a lovely contrast against something sweet.