This is a wonderful spice infused Caribbean beverage that is consumed during Christmas and throughout the new year period. My take on this festive drink is sweetened to be low GI and non alcoholic making it suitable for drivers or children. Slow cooker and instant pot friendly!!
As we are fast approaching Christmas I've been working hard behind the scenes on a few projects. Although with that being said I couldn't miss the opportunity to submit this wonderful this Sorrel drink recipe.
Grab a glass, sit back and get yourself in the festive mood with this delicious island Christmas drink.
What is sorrel?
Sorrel is the common name that is given to the sepals of the hibiscus plant known Roselle. A species native to West Africa which was brought over to the Caribbean during the transatlantic slave period.
There's so much confusion in respect to sorrel. The easiest way to distinguish is not to mistake it for the common or garden sorrel which is a leafy green herb or hibiscus rosa-sinensis, a bright coloured flower.
In Nigeria, the origins of sorrel, it is known by the name of zobo. Although the zobo drink includes pineapple where as sorrel does not and is the main difference between the 2 beverages.
Sorrel when fully matured bears a bright crimson hue and this is what is used to make the drink. Some of you maybe familiar with it's other several different names; Florida Cranberry, Hibiscus Sabdariffa, Saril, Bissap just to name a few and believe me there are SO many names for it.
With that being said I want to focus on the Caribbean style of making Sorrel as this is what the post is about.
If you're lucky enough to have visited the islands during the festive season, then you already know about some the culinary dishes which are prepared during this time.
Each island brings something unique to the table and that is what I love about the Caribbean embracing each island's uniqueness.
Ingredients you will need
Traditional Caribbean food and drink
You can find any various food and drink traditions such as pastelles (Trinidad) cremas (Haiti) jug jug (Barbados) or even pepperpot (Guyana).
Although the aforementioned are unique to each island, they do share some similarities for instance most islands enjoy their sorrel drink along with some black cake (a sweet fruit cake) during Christmas.
This Jamaican sorrel drink is made using the bright red petals with water, spices, ginger and sugar to sweeten.
To make the actual drink, The leaves are boiled in hot water along with the above ingredients i.e spices. Once boiled the sorrel is left to steep for a few hours or overnight where it yields a dark red colour.
The petals are strained and the drink is sweetened (traditionally with brown sugar) to taste. Without any sweetener the drink would be quite sour and quite tart in taste.
Some people prefer to add a splash of alcohol to their sorrel making it an all exclusive grown up affair.
When I was growing up my grandmother would make two batches of sorrel one for the children and the other one as she would say "fix it up" with rum, we weren't allowed to drink that one.
There are other drinks that are alcohol free and suitable for the festive season such as Coquito drink (Puerto Rican coconut drink), Non Alcoholic Mulled Wine and Pouche de Creme (Trinidadian egg nog) and Haitian Cremas
Reasons to make this drink
- High in vitamins and minerals
- Helps to detoxify the body
- it's non alcoholic s0 great for those who are driving, pregnant, children or simply don't want rum
- It's the perfect Caribbean festive drink
- You will immediately be transported to the Caribbean
- There's no sorrel without Black Cake
Caribbean sorrel variations
Caribbean sorrel is BIG business to Island people during Christmas. There are so many delicious variations - Bajan sorrel, Trini sorrel, Jamaican sorrel etc...
Each person makes sorrel differently, for instance some add a large amount of ginger, yielding a strong pungent taste. I personally find Jamaicans tend to go hardcore on the ginger.
Others focus more on infusing the drink with spices - pimento seeds (allspice), cloves, mace, cinnamon and even orange peel. You typically wouldn't use all of the spices at once, just select a few preferred spices.
How to make sorrel drink
- In a large pot bring the water to the boil.
- Reduce the heat to medium and add your ginger and spices - cloves and pimento berries (allspice) followed by the orange peel.
- After 5 minutes add the sorrel and stir.
- Simmer on low-medium heat for 10 minutes.
- Remove the pot from the stove, cover leave to steep for 2-4 hours or preferably overnight (recommended).
- Strain and discard the excess sorrel, peel and spices.
- Sweeten to taste (add rum or rum flavouring now) and serve.
Where can you buy sorrel?
You can purchase fresh or dried sorrel from most ethnic grocery stores - Latin, African or Caribbean and Asian stores tend to stock it as well. Alternatively, you can purchase it dried online.
Can you leave sorrel to steep for more than 24 hours?
Yes, some people have their sorrel steeping for longer than a day.
Can I use another sweeten other then maple syrup or agave nectar?
Yes, you can use cane sugar, just make sure that it is organic.
Can sorrel go bad?
The dried leaves are sold in plastic packaging because the leaves from the plant are dried they generally last a long time. Meaning there is no rush to use the sorrel.
Can you make sorrel without sugar?
If you want to drink sorrel without using any sweetener and make a herbal tea. Simply follow the instructions and steep the leaves/spices while hot and serve.
What does sorrel drink taste like?
When sweetened sorrel is very fruity, it reminds me of a combination of sweet berries (think cranberries and raspberries) with an element of warmth from the spices.
What can you do with the leftovers?
You can make tea, Sorrel Jam or use it for compost (credit goes to my readers for these ideas)
Can you ferment sorrel?
Yes, back in the day. Once the sorrel was strained and bottled some people would add about ¼ cup or so of rice and leave to ferment in a cool dark place for almost a year.
Of course fermenting is stepping into alcohol territory, it's not something I do but I know this to be an old custom.
Notes and tips
- It is best to steep overnight and strain the next day, however if this not possible then leave for at least 2-4 hours.
- Make sure to scrap off the plith (white part) from the orange to avoid any bitterness.
- Granulated sweetener doesn't dissolve, if you are using cane sugar, it's best to strain the sorrel then warm it up slightly then stir in your granules so it dissolves, then leave it to cool.
- If you want a STRONG (Jamaican style) ginger sorrel add the ginger in heap forms instead. Some people add more ginger once the sorrel is ready prior to straining
- Feel free to play around with the spices/amount, what is listed is a rough guide.
- Add your chosen sweetener AFTER straining the sorrel drink.
- Make sure to store the sorrel once it is made in the refrigerator.
- Sorrel can be kept refrigerated for 5-7 days (possibly longer but I haven't tested it).
- Feel free to double or triple the recipe for a large gathering.
Other Caribbean drinks you may like
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Jamaican Sorrel Drink
Ingredients
- 2 cups of dried sorrel 100g, washed
- 8 cups of cold water
- 4-8 whole cloves 8g
- 2 tablespoon of ginger 30g, grated (heaped for a STRONG taste in ginger)
- 1 tablespoon pimento berries 14g, ½ teaspoon of dried allspice
- orange peel from an orange
- sweeten to taste - low GI maple syrup, agave nectar etc..
Optional add ins
- 1-2 cinnamon sticks
- mace
- rum/rum flavouring
Instructions
- In a large pot bring the water to the boil.
- Reduce the heat to medium and add your ginger and spices - cloves and pimento berries (allspice) followed by the orange peel.
- After 5 minutes add the sorrel and stir.
- Simmer on low-medium heat for 10 minutes.
- Remove the pot from the stove, cover leave to steep for 2-4 hours or preferably overnight (recommended)
- Strain and discard the excess sorrel, peel and spices
- Sweeten to taste (add rum or rum flavouring now) and serve
Slow cooker version
- Add all of the ingredients (excluding your sweetener) to your crock pot.
- Set to slow cooker on "low" on 60-90 minutes.
- Leave to steep for a few hours or overnight.
- Strain off the sorrel drink and sweeten to taste.
Instant pot version
- Add all of the ingredients excluding the sweeten to your instant pot.
- Secure the lid and switch the knob to "sealling"
- Pressure cook on "high" for 5 minutes. Once done allow the pressure to release naturally for about 10 minutes. Then release the excess by moving the knob to "venting"
- Leave the sorrel to steep preferably overnight.
- Strain and sweeten the sorrel
Notes
- It is best to steep overnight and strain the next day, however if this not possible then leave for at least 2-4 hours.
- Make sure to scrap off the plith (white part) from the orange to avoid any bitterness.
- Granulated sweetener doesn't dissolve, if you are using cane sugar, it's best to strain the sorrel then warm it up slightly then stir in your granules so it dissolves, then leave it to cool.
- If you want a STRONG (Jamaican style) ginger sorrel add the ginger in heap forms instead. Some people add more ginger once the sorrel is ready prior to straining
- Feel free to play around with the spices/amount, what is listed is a rough guide.
- Add your chosen sweetener AFTER straining the sorrel drink.
- Make sure to store the sorrel once it is made in the refrigerator.
- Sorrel can be kept refrigerated for 5-7 days (possibly longer but I haven't tested it).
- Feel free to double or triple the recipe for a large gathering.
This looks so refreshing and tasty! I can’t wait to give this a try! My family is going to love this!
Yay!! You will love it.
What a beautiful color and so perfect for celebrating during the holidays! I love that you made it non-alcoholic so my kids can enjoy it too.
Thank you so much Tara. Enjoy!!
I am loving the color of this! So festive. 🙂
Thank you Carrie
This drink was so cozy and delicious! Everyone loved it!
Glad to hear that Tawnie
I think I read that sorrel is one part of the plant, and hibiscus is another. They come from the same plant but are not the same thing, just as mace is the shell around a nutmeg and is used as a spice on its own, and nutmeg is also a spice.
It's really hard to find definitive literature on this, but I have come across many people who don't think there's a difference. Still, hibiscus tea doesn't remind me of steel sorrel at all 🤔. I love sorrel though, whatever it is and I'm very proud of it being part of my culinary heritage.
Thank you sharing that information April 🙂
Oops, my apology for the typo, that should have been "it" instead of ut. 🙂
Hi Charla,
I made your sorrel recipe this weekend. It was delish! I like ut just as much as the
traditional version I usually make with alcohol. 🙂
Glad you enjoyed the sorrel
I'm in love with drinks that have a purple hue lol - where can I find sorrel though Charla?
Hi Whittney, thank you! You can purchase sorrel from most African Caribbean or Indian grocery store. Also, if you have a market that sells root vegetables they usually sell it amongst them. Let me know how you get on or if you need further assistance.
Thank you for sharing this traditional punch with us. It sounds fabulous. Like the idea of the adult version.
You are most welcome.