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Jamaican Sorrel Drink

A vibrant, tart, and sweet drink made from dried sorrel flowers, fresh ginger, and aromatic spices, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 hours
Servings: 8 servings
Course: Beverage, Drink
Cuisine: Caribbean, Jamaican
Calories: 95
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 cups dried sorrel (hibiscus) Look for hibiscus flowers that are vibrant; that deep red hue is a sign of freshness! Check local markets or online for good options.
  • 3/4 pound fresh ginger, grated Fresh ginger adds a bite that dried spices just can't capture. Go for organic if you can.
  • 10 whole cloves These tiny flavor bombs bring that aromatic warmth; try to use whole for the best results.
  • 10 whole allspice berries You can crush them lightly if you like a stronger flavor, but whole is fine too!
  • 2 1/2 cups sugar Adjust to your sweetness preference; I recommend starting with less and adding more as needed.

Method
 

Preparation
  1. In a large pot, bring about 6 cups of water to a boil.
  2. Once the water reaches a rolling boil, add the dried sorrel, grated ginger, whole cloves, and allspice berries. Let it boil for 8 minutes.
  3. After boiling, remove the pot from heat, allowing it to cool for a bit. Once it’s safe to handle, cover and refrigerate for at least 8 hours or up to 3 days for maximum infusion.
  4. After chilling, take a fine mesh strainer and filter the mixture into a large pitcher. Press down on the solids to extract all the flavor.
  5. In a small saucepan, combine 1 cup of water and 1 cup of sugar over medium heat. Stir until dissolved to create your simple syrup.
  6. Combine your chilled sorrel liquid with the simple syrup, stirring well. Taste and adjust sweetness as needed.

Notes

This drink lasts in the fridge for up to 5 days. Just give it a good shake before serving. Feel free to prepare your sorrel base ahead of time; it only gets better as it sits!