Sorrel is a drink that is traditionally served at Christmas time in the Caribbean. It is made by steeping the sepals of the Roselle (Hibiscus) plant in water with spices. There are many different versions of this drink: some people add ginger or cloves, others add white rum etc. The recipe I’m sharing today belonged to my grandmother, and is non-alcoholic. Some sorrel recipes require you to steep the mixture for hours, or leave it over night to develop the flavors. This version uses a lot of spices, so that the mixture can become flavorful in a shorter period of time.
I used fresh Sorrel for this recipe because it happened to be available, but dried works just as well. Just don’t confuse these ruby-red plants with sorrel greens. If you don’t want to go through the steeping process yourself, look for Sorrel syrup in West Indian or Asian stores.
Sorrel tastes more floral then fruity, and sort of tastes like spiced lemonade if you don’t add enough sweetener (sugar, agave syrup, etc.). It’s really important to adjust the flavors to suit your preference by adding more water and sweetener to the mixture. Also, this drink is best served very cold.
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Spiced Sorrel: Caribbean Hibiscus Holiday Drink
- Total Time: 1 hour
- Yield: 16 cups 1x
Description
This spiced Caribbean drink is usually served around Christmas time. You have to adjust the sweetness and intensity of the drink to suit your preferences. This recipe makes enough for a large family. Leftovers can be stored in a glass pitcher, in the fridge, for about 1 week.
Ingredients
- 5 cups sorrel flowers (sepals)
- 16 cups water
- 3 cinnamon sticks
- 4 star anise pods
- white sugar, to taste (or Agave syrup)
Instructions
- Combine all the ingredients, except the sugar, in a large pot.
- Simmer for about 45 minutes, the mixture should be fragrant and the liquid will be red.
- Strain the mixture through a cheesecloth-lined sieve into a glass pitcher. Set aside in fridge to chill.
- To serve: pour the Sorrel into a glass and add a spoonful of sugar. Taste it, if it’s too sour, add more sugar or dilute with some cold water. To create pink foam on top of the liquid, mix with a Milk Frother
- Add ice, and serve.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Drinks
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 60
The post Spiced Sorrel: Caribbean Hibiscus Holiday Drink appeared first on In Search Of Yummy-ness.
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Frequently Asked Questions
What exactly is sorrel in this Caribbean recipe, and where do I find it?
The article warns not to confuse this with sorrel greens — the sorrel here refers to the ruby-red sepals of the Roselle (Hibiscus) plant, which are steeped to make the drink. Dried sorrel works just as well as fresh; if you can’t find either, the article says to look for Sorrel syrup in West Indian or Asian stores.
Why does this recipe use so many spices when other sorrel recipes steep overnight?
The article explains that some sorrel recipes require steeping for hours or overnight to develop flavor. This version uses a generous quantity of spices (3 cinnamon sticks and 4 star anise pods for 5 cups of sorrel flowers) so the mixture becomes flavorful in the shorter 45-minute simmer without an overnight wait.
How do I adjust the flavor and sweetness of the finished drink?
The article stresses that adjusting sweetness is essential because sorrel “tastes more floral than fruity” and can resemble spiced lemonade if under-sweetened. Add sugar or agave syrup to taste per glass, dilute with cold water if too intense, serve very cold over ice, and optionally use a milk frother to create pink foam on top.
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