Sorrel has a tangy and acidic flavour that is similar to lemon. Learn more about this unique ingredient, including where to buy it and how to cook with it!
What is Sorrel?
These red bulbs have many names! Sorrel is a common name, but it is also sometimes referred to as Jamaican sorrel, Caribbean sorrel, or red sorrel.
No matter what you call it, what you’re actually looking at in the photo above are the calyxes of a hibiscus plant called Roselle, (or the Hibiscus sabdariffa variety, if you want to get technical).
(There is a leafy green herb that is also called sorrel, but it is unrelated to this plant.)
The calyxes (which contain the sepals of the plant) are steeped to make drinks (like tea), or to flavour other recipes.
All of my experience with this ingredient has been through preparations where you boil/simmer the calyxes in water and then use the resulting “tea” in whatever you’re making.
I’m Trinidadian, and we make something called Sorrel Drink. This tangy, spice-infused beverage is popular throughout the Caribbean and is often served during Christmastime.
AN IMPORTANT SAFETY NOTE: Not all types of hibiscus plants are safe to consume! The Hibiscus sabdariffa variety is the only variation that I’ve seen used for edible preparations. Please do not try to make tea from the hibiscus plant in your garden unless you know for sure that you have a Hibiscus sabdariffa variety, and it was labelled as being safe for human consumption.
Where to Buy Sorrel?
Sorrel can be found in Caribbean specialty stores, and some major grocery stores, in both fresh and dried forms.
The dried ones are generally easier to find all year long and are easier to store since they last for a very long time. You can also buy them online from Amazon.
One thing to keep in mind is that sometimes the dried buds are not whole. The Grace brand in the photo below has broken pieces, while the Caribbean Delight brand has whole buds. I haven’t found that one is better than the other – especially since you’re probably going to soak and then discard the actual buds anyway.
The fresh buds are not usually available until Christmastime, at least here in Ontario, Canada. While they are really nice to use, they can go mouldy quite quickly. It’s best to keep them in the fridge until you are ready to use them.
What to Cook with Sorrel?
As I mentioned above, Caribbean people make something called Sorrel Drink. The exact recipe varies from country to country, and family to family, but it’s basically sorrel steeped in water with spices and sweetened with sugar.
Sorrel can also be used to make Agua de Jamaica, (which tastes like a fruity lemonade), or one of those fancy coffeeshop summer beverages.
Elme from Freak In the Kithen TO told me that she uses sorrel to flavour and colour marshmallows, and Swiss meringue buttercream too! I haven’t tried that myself, but I bet they would take on a pretty pinkish/red colour, and have a pleasantly tangy flavour.
Try simmering about 2 cups of dried sorrel in 10 cups of water for about 10 minutes, then allow to cool. You can use the liquid to make fruit punch, add to cocktails or even make popsicles!
The fruit, lemon-like flavour is very refreshing – perfect for summertime treats. Just be sure to balance out the acidity with something sweet, like sugar, honey or agave.
Olusola Parker says
Thanks. I now know what to do with my Sorrel fruits.
Shareba says
Happy to help!
tony benson says
Shareba . I live in Uk . and just bought dried sorrel marked as tropical in a packet from a local shop and am going to use in tea with honey . currently i take Simvastatiin for bad cholestol and have marginally high blood pressure so i have medication everyday. one tablet
I hope i can boil or simmer for a few minutes and drink one tea per day with honey and I wonder if there is any irrefutable evidence about how good it is for reducing bad cholesterol and lowering blood pressure .
Also can i grow this hibiscus successfully . in UK
We have a d family plot in Kenya Africa on the equator I am sure I can grow his flower successfully as Jamaica is similarly tropical
Shareba says
Hi Tony, while I think the sorrel should make a nice tea, I unfortunately don’t have any information on the medicinal benefits of the plant. You should consult your doctor or a medical professional in your area for that information. As for growing it, it may do well in the UK in a temperature controlled greenhouse as it is a tropical plant. It should be ok in Africa’s climate though.
Nancy says
Tony, the youtube channel nutritionfacts.org has videos about the hibiscus tea lowering blood pressure. Dr. Gregor researches scientific studies for the latest information on nutrition. He takes the hibiscus tea and adds some lemon juice and a natural sweetener like erythritol and optional mint. It’s delish.
Miriam says
Is Hibiscus flower the same as Sorrell? They look very similar in appearance
Shareba says
Hi Miriam, sorrel is a type of hibiscus plant. Sorrel is the common name given to the sepals of a specific hibiscus plant called Roselle, or Hibiscus sabdariffa. I hope this helps!
Sonia says
I have many hibiscus trees in my yard. Some petals open on one variety, others fall while still closed. The sorrel I know in Jamaica is completely different. Can the flowers of my decorative hibiscus be used for tea? Don’t want to poison myself😁
Shareba says
Hi Sonia, that’s a good question. While sorrel is a type of hibiscus (Roselle), not all types of hibiscus plants are safe to consume. Hibiscus tea is made from the Hibiscus Sabdariffa variety, which is the proper name for Roselle. If you don’t know exactly what variety you are growing, I wouldn’t try making tea out of it. You’d need to consult a professional who can identify the plant and let you know if it’s safe to use or not. I hope that helps!
Sonia says
Thank you so very much ma cher. Be safe, and enjoy the holidays—-safely
Shareba says
You too!
Feebee says
HI, I have fresh roselle, but your recipe talks about dried. How can I use the fresh roselle?
Shareba says
Hi Feebee, if you’re making Sorrel Drink from the roselle, you will need at least twice the amount. My recipe calls for 2 cups of dried, so you’d need to use about 4 cups of fresh. Make sure to keep the fresh roselle in the fridge until you’re ready to use it, as they can get mouldy quickly. I hope this helps!