Hot Sorrel Tea (Caribbean Style)

Learn how to make some Caribbean style sorrel tea. A delicious sweet, tart crimson hot spiced infused beverage made with rose hip and pinneapple peel.

During the festive period I love nothing more than to sip on some sorrel drink. However I wanted to take things up a notch by making some sorrel tea.

A drink that could be served piping hot instead of being a cold beverage.

Sorrel tea is my own take on sorrel drink and zobo, so it is has a Caribbean and West African influence.

Caribbean sorrel doesn't contain rosehip or pineapple where as zobo contains only pineapple, but is often served cold.

If you are looking for a great pick me up drink during the cold snap, for those who live in the disapora, this tea has your name written all over it.

Sorrel (known as hibiscus), rose hip, pinepple and orange are full of vitamin c and insoluble fibre which can aid digestion.

Also, antioxidants which help to neutralise free radicals which can lead to chronic diseases.

They also contain anti inflammatory properties which help to lower to risk of inflammation.

Pineapple contains bromelain which is a type of enzyme called a proteolytic enzyme found in the juice and the stem.

Bromelain causes the body to make a substance that helps to fight pain and ease swelling, many people like to take bromelain in its supplement form particularly after having surgery (

• Sorrel - Sometimes referred to as hibiscus, it is easier to find dried sorrel leaves.
• Pineapple - You only need the skin and core.
• Orange - The juice extracted from a fresh orange.
• Cinnamon sticks - cinnamon sticks are more pungent than its ground form.
• Cloves - No more than 6 for aromatic flavour.
• Ginger - Fresh ginger to enhance the flavour.
• Water - To boil all of the ingredients.
• Sweetener - Any liquid or granulated sweetener of your choice.
• Apple cider vinegar - To soak the pineapple skin/core (not pictured).

Recipe Preparation

This recipe is incredibly easy to make and not difficult at all. If possible try to use some leftover scraps from a fresh pineapple, if you can.

If not, then you will need to buy a fresh pineapple then peel and core it.

Since you will only need the peel and the core, reserve the actual fruit to make smoothie, jam, juice or even eat it neat.

You will need to place all of the ingredients excluding the sweetener into a large saucepan and bring it to boiling point.

Once boiling point has reached, reduce the heat and leave the pot to simmer (covered) for up to 1 hour and 30 minutes.

The longer you leave the drink to simmer for the more pugent it will be, you can do this on the stovetop or reduce it from the stove and leave to seep for a few hours.

Then all you will need to do is strain off the liquid, re-heat if necessary and serve.

The steps

• Place the pineapple peel and core in a medium sized bowl with warm water.
• Add apple cider vinegar and leave to soak for 10 minutes (This is an optional step).
• Strain and rinse of the pineapple peel and core then set aside.
• In a large saucepan, add the hisbiscus, rose hip, pineapple skin/core, cloves, cinnamon sticks and ginger.

• Pour the orange juice and the 12 cups of water into the saucepan and bring to the boil.
• Once boiled, cover the pot with a lid, reduce the heat to medium-low.
• Simmer for 1 hour to 1 and 30 minutes (the longer it seeps for, the stronger the taste).

• Remove from the stove and leave to cool down until warm.
• Strain off the tea into either individual cups or a large pitcher.
• Sweeten to taste.
• Re-heat and serve hot, if required.

Notes and tips

• Any leftover tea can be stored, cool in a jug/pitcher and refrigerated.
• You can serve this drink cold, however, the whole concept of this drink is to serve it  warm/hot.
• You can purchase both rosehip and sorrel (hibiscus) from an African/Caribbean grocery store.
• This tea should last, refrigerated for up to 5 days.
• Use this recipe as a guide, feel free to play around with the ratio of spices, you might want more or less cinnamon, ginger, orange and so forth.
• If you use granulated sweetener, stir it in while the tea is hot so it doesn't settle at the bottom of the pan/jug/pitcher.

More pineapple and sorrel recipes to try

• Pineapple Chow
• Vegan Pineapple Fried Rice
• Air Fryer Pineapple Rings
• Pineapple Mint Infused Water
• Sorrel Cake
• Sorrel Cookies
• Sorrel Jam
• Caribbean Sorrel Chicken Wings
• Sorrel Drink

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Hot Sorrel Tea (Caribbean Style)

Learn how to make some Caribbean style sorrel tea. A delicious sweet, tart crimson hot spiced infused beverage made with rose hip and pinneapple peel.

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Course: Drinks

Cuisine: Caribbean

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 12 people

Calories: 44kcal

Author: Charla

Ingredients

• ▢ 1 cup hibiscus/sorrel (236g) dried
• ▢ ¼ cup rose hip (30g) dried
• ▢ 1 pineapple skin and core only, thoroughly washed
• ▢ 6 cloves
• ▢ 1-2 cinnamon sticks
• ▢ 2 tablespoon ginger (14g) grated
• ▢ 1 fresh orange juiced
• ▢ 12 cups water (2.84 litres)
• ▢ sweetener of your choice maple syrup, raw cane sugar, coconut sugar etc....

Instructions

• Place the pineapple peel and core in a medium sized bowl with warm water.
• Add apple cider vinegar and leave to soak for 10 minutes (This is an optional step).
• Strain and rinse of the pineapple peel and core then set aside.
• In a large saucepan, add the hisbiscus, rose hip, pineapple skin/core, cloves, cinnamon sticks and ginger.
• Pour the orange juice and the 12 cups of water into the saucepan and bring to the boil.
• Once boiled, cover the pot with a lid, reduce the heat to medium-low.
• Simmer for 1 hour to 1 and 30 minutes (the longer it seeps for, the stronger the taste).
• Remove from the stove and leave to cool down until warm.
• Strain off the tea into either individual cups or a large pitcher.
• Sweeten to taste.Re-heat and serve hot, if required.

Notes

• Any leftover tea can be stored, cool in a jug/pitcher and refrigerated.
• You can serve this drink cold, however, the whole concept of this drink is to serve it  warm/hot.
• You can purchase both rosehip and sorrel (hibiscus) from an African/Caribbean grocery store.
• This tea should last, refrigerated for up to 5 days.
• Use this recipe as a guide, feel free to play around with the ratio of spices, you might want more or less cinnamon, ginger, orange and so forth.
• If you use granulated sweetener, stir it in while the tea is hot so it doesn't settle at the bottom of the pan/jug/pitcher.

Nutrition

Calories: 44kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 105mg | Fiber: 2g | Sugar: 8g | Vitamin A: 218IU | Vitamin C: 47mg | Calcium: 27mg | Iron: 0.3mg

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