Sorrel Drink

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: thinly slice the ginger, measure the hibiscus, spices, water, and sugar. If serving cold right away, place the glasses in the freezer for a few minutes so the drink stays colder longer.

   20 g fresh ginger, thinly sliced20 g dried hibiscus petals1 small (about 4 g) cinnamon stick4 whole cloves700 ml water60 g sugar
2. 2

   In a small saucepan, bring the water to a full boil over medium-high heat. Once boiling, add the dried hibiscus petals, ginger, cinnamon stick, and cloves. Stir once, then reduce to a gentle simmer for 5 minutes; the liquid should turn a deep ruby red and smell fragrant.

   700 ml water20 g dried hibiscus petals20 g fresh ginger, thinly sliced1 small (about 4 g) cinnamon stick4 whole cloves
3. 3

   Turn off the heat, add the sugar, and stir until fully dissolved. Let the infusion stand for 5 minutes so the spices round out the flavor without becoming harsh.

   60 g sugar
4. 4

   Strain the drink into a jug or directly into a heatproof measuring jug, pressing lightly on the solids to extract flavor but not so hard that bitterness is released. Taste; if you prefer it sweeter, dissolve a little extra sugar while still warm.

5. 5

   Serve over ice in 2 glasses and garnish each with a lime slice. For the brightest flavor, serve immediately, or chill longer in the refrigerator if you have extra time.

   120 g ice cubes2 slices lime slices

Origin & History

Sorrel drink is a beloved Caribbean holiday beverage, especially popular in Jamaica, Trinidad and Tobago, and across the wider region. It is made from hibiscus calyces infused with spices, creating a vivid, festive drink often served chilled at Christmas and family gatherings. Variations may include citrus peel, pimento, or even rum.