Jamaican Sorrel Drink Recipe
Sorrel Drink is a sweet, refreshing Jamaican beverage made from hibiscus and warm spices. Its vibrant red colour makes it a must-have for Caribbean Christmas and New Year's celebrations. Enjoy it with or without rum for an easy, floral drink that captures the festive spirit of the season.
Servings: 12 cups
Equipment
- Mallet to pound the fresh ginger
- Large Pot for steeping the sorrel
- Fine Mesh Strainer to strain the sorrel, ginger and allspice berries
- Large Pitcher or airtight bottles to store sorrel
Ingredients
Dried Sorrel
- 1/2 pound Dried Sorrel
- 5 ounce Fresh Ginger pounded
- 5 whole Allspice Berries pimento seeds
- 12 cups Water
Fresh Sorrel
- 2 pounds Fresh Sorrel thoroughly rinsed
- 1 pound Fresh Ginger pounded
- 15 whole Allspice Berries pimento seeds
- 20 cups Water
To Flavour and Sweeten
- 1 cup Brown Sugar or sweeten to taste
- 1 cup White Granulated Sugar or sweeten to taste
- 1 cup J. Wray & Nephew Red Label Wine or wine of choice
- 1/4 cup Wray & Nephew White Overproof Rum or rum of choice
Optional Add-Ins
- 1 whole Orange Peel
- 5-10 whole Cloves
Instructions
- Bring a large pot of water to a rapid boil. Add ginger, sorrel (dried or fresh), and allspice berries (pimento seeds). Give a stir, and let simmer for 15 minutes. Then remove from heat and let sit, covered for 12 hours to overnight.
- Strain the sorrel mixture with a fine mesh strainer and discard the sorrel, ginger and allspice berries. Sweeten with sugar, to taste and add in rum and/or wine.
- Serve over ice and garnish with lime/orange wedge or peel, and enjoy.
Notes
Yield - simply half the recipe if you prefer a smaller yield, or double for more!
Optional Add-Ins - consider adding in orange peels, cloves, cinnamon sticks, fresh mint, star anise, bay leaves, and vanilla extract to name a few.
Add Fruit - slice fruit like lemon, lime, oranges, and pineapples and throw them in for a tropical punch.
Natural Sweetener - add maple syrup, agave, cane sugar, coconut sugar or honey.