Sorrel Recipe (Caribbean Hibiscus Drink for Christmas)
A festive, ruby-red favorite, this Caribbean sorrel recipe brings all the Christmas vibes in one glass! It’s tangy, spiced, and sweet, just like we love it back home.
Caribbean sorrel drink, usually just called “sorrel”, is a holiday staple across the region, from Christmas right through New Year’s. As soon as glasses of it showed up growing up, I knew Christmas was close.
While you’ll see a lot of “Jamaican sorrel drink” recipes online, sorrel is made all over the Caribbean, Latin America, and even parts of Africa. It’s not just a Jamaican thing. If you’re wondering whether sorrel and hibiscus are the same ingredient, read my guide on Sorrel vs Hibiscus.
This recipe is super straightforward. The zesty flavor of sorrel is sweetened with sugar and paired with warm spices like cloves and cinnamon—it almost tastes like a spiced cranberry lemonade!
If you’re in the mood for something boozy, you can easily add a splash of rum. It blends beautifully with the spices.
What is sorrel?
There are two kinds of sorrel, so you want to make sure you’re using the right one for this drink! If you’re picturing leafy green sorrel, that’s not it.
The sorrel we use for this Caribbean drink comes from the Hibiscus sabdariffa plant. The deep red part used to make the drink is the calyx, although you’ll often see it sold as dried hibiscus flowers or petals. It has a tart flavor similar to cranberry and is traditionally steeped with spices, sweetened, and served cold during the Christmas season.
You can usually find dried sorrel, or fresh if you’re lucky, at Caribbean, Latin American, or Asian grocery stores. It’s sometimes sold as hibiscus tea. I personally love using the Carib brand, which I find gives the boldest flavor.
You might also hear it called roselle, Jamaican sorrel, agua de Jamaica, Flor de Jamaica, or red sorrel. Whatever the name, it brings that signature flavor and color to many Caribbean recipes, like my sorrel BBQ sauce or these sorrel wings.
How to make sorrel drink
Ingredient needed
Here’s what you’ll need to make this festive drink:
- Dried sorrel (hibiscus): The star of the show! Look for it in Caribbean or Asian markets—or online.
- Whole cloves & cinnamon sticks: These warm spices steep beautifully and add that cozy holiday flavor.
- Sugar: White sugar dissolves quickly and keeps the drink bright. You can also use cane sugar, brown sugar, or even simple syrup.
- Mixed essence: A Caribbean pantry staple! Usually a blend of vanilla, almond, and citrus extracts, it adds a sweet, fruity depth to the drink.
- Water: Used to boil and steep the sorrel, then more is added after straining to dilute the concentrate to your preferred strength.
- Angostura bitters: A few dashes round out the flavor and add another layer of spice.
Instructions
- Boil the water.
In a large pot, bring your water to a boil over medium heat. - Boil the sorrel and spices.
Add the dried sorrel, cloves, and cinnamon sticks to the boiling water. Let everything boil for about 10 minutes. - Cover and steep.
Remove the pot from the heat, cover it, and let the sorrel steep for at least 1 hour. The longer it steeps, the stronger the flavor will be.
- Strain the mixture.
Once the liquid has cooled to room temperature, strain the juice through a fine sieve to remove the petals and spices.
- Dilute and sweeten.
Pour the sorrel concentrate into a large pitcher or jug. Add water a few cups at a time, then stir in your sugar. Taste and adjust both water and sugar until the drink is just how you like it. - Chill and serve.
Serve your sorrel over ice. Garnish with a twist of orange peel if you like. It’s perfect on its own—or as a base for sorrel rum punch!
Tips & Variations
Here are a few points to keep in mind when preparing this drink:
- Cover while steeping. Keep the pot covered while steeping to lock in heat and deepen the flavor.
- Using fresh sorrel? Be sure to wash it thoroughly to remove any debris. You’ll also need to double the amount since dried sorrel is more concentrated.
- Add extra flavor:
- Throw in a strip of orange peel during the boil for a citrusy twist.
- A piece of fresh ginger root adds a fiery kick.
- Feeling festive? Stir in some Stone’s ginger wine or white rum while sweetening—start small and adjust to your liking.
- Try extra spices: Allspice (pimento) berries or star anise can also be added for more depth.
- If using fresh sorrel from the plant, make sure you wash the sorrel to get rid of any debris.
Storage and leftovers
- Store your sorrel in clean glass bottles or jars in the refrigerator for up to 2 weeks. I like reusing rum bottles or mason jars, and making it ahead is especially handy during the busy Christmas season.
- Don’t toss those petals!
- Bake or jam it up: Leftover sorrel can be turned into sorrel cake or a tangy sorrel jam. Just simmer with sugar and a splash of water until thick and jammy.
- Reuse: You can reboil the strained sorrel with fresh water to make a lighter batch of sorrel. It won’t be as strong, but it still hits.
This sorrel drink is one of the must-haves on my table during the Caribbean holiday season. Serve it chilled, add a splash of rum if you like, and enjoy it alongside all your Christmas favorites. If you’re planning your holiday menu, check out my Caribbean Holiday Feast for even more recipes to add to the table.
Let me know how yours turns out. Drop a comment below and leave a review in the recipe card.
More sorrel creations
Want more festive Caribbean drinks? Check out:
FAQs
Caribbean sorrel drink is made from the red calyces of the Hibiscus sabdariffa plant, which are commonly sold as dried sorrel or hibiscus. They’re steeped with warm spices like cloves and cinnamon, then sweetened to make the traditional holiday drink.
Definitely! If you’re lucky enough to find fresh sorrel, just double the amount since the flavor is milder than dried. Be sure to wash it thoroughly before boiling or steeping.
Sorrel drink can be stored in clean glass bottles or jars in the refrigerator for up to 2 weeks. I usually make mine ahead for Christmas, and the flavor gets even better after it has had a little time to sit.
Start with about 1/2 cup of rum added to the finished sorrel, stir well, then taste and adjust to your preference. You can also use ginger wine for extra spice and warmth.
Sorrel drink and hibiscus tea can both be made from Hibiscus sabdariffa, but they’re usually prepared differently. Caribbean sorrel is traditionally steeped with spices like cloves and cinnamon, sweetened, and served cold, especially around Christmas. For a deeper breakdown, check out my Sorrel vs Hibiscus guide.
I boil the sorrel with the cloves and cinnamon for about 10 minutes, then remove it from the heat, cover the pot, and let it steep for at least 1 hour. The steeping time allows the sorrel and spices to continue developing their flavor.
Recipe
Sorrel Recipe
Ingredients
Method
- In a large pot, combine dried sorrel, 4 cups of water, cinnamon sticks, and cloves.
- Bring to a boil and let it boil for 8–10 minutes. Remove from the heat.
- Remove from the heat, cover, and steep for at least 1 hour or overnight for a stronger flavor.
- Strain the liquid into a large pitcher. (You should get about 2 3/4 cups of concentrate.)
- Stir in the remaining 4 cups of water, sugar, and bitters. Taste and adjust the sugar or water as needed until the sorrel is as sweet and strong as you like.
- Chill in the fridge. Serve over ice.
Nutrition
Notes
- Orange: Add the rind of 1 orange while boiling for extra citrus flavor.
- Ginger: Add about 1 ounce of fresh ginger with the sorrel and spices for more warmth and spice.
- Ginger wine: Stir in 3/4 cup after straining, then adjust to taste.
- Rum: Start with 1/2 cup white rum after straining, then add more to taste.
- Fresh sorrel: Use about twice as much fresh sorrel since dried sorrel is more concentrated.
Recipe Printed From ThisBagoGirl.com
