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+ servings
two glasses of sorrel

Jamaican Sorrel Drink

Sorrel a wonderful spice infused Caribbean beverage that is consumed during Christmas and throughout the new year period. My take on this festive drink has sweetened to be low GI and non alcoholic making it suitable for drivers or children.
Course Drinks
Cuisine Caribbean
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 15kcal
Author Charla


  • 2 cups of dried sorrel 100g, washed
  • 8 cups of cold water
  • 4-8 whole cloves 8g
  • 2 tbsp of ginger 30g, grated (heaped for a STRONG taste in ginger)
  • 1 tbsp pimento berries 14g, ½ tsp 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


  • 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


  • 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.


Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg