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Jamaican Sorrel Drink

A refreshing and vibrant drink made from dried hibiscus, ginger, and spices, cherished in Jamaican holiday traditions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours
Servings: 10 servings
Course: Beverage, Drink, Holiday
Cuisine: Caribbean, Jamaican
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups dried sorrel (hibiscus) Use high-quality, organic dried hibiscus petals.
  • 3/4 pound fresh ginger, grated Fresh ginger is non-negotiable for optimal flavor.
  • 10 whole cloves Use whole cloves for a stronger infusion.
  • 10 berries allspice Aromatic and a staple spice in Jamaican cooking.
  • 2 1/2 cups sugar Adjust sweetness to taste, or use honey/agave as substitutes.
For Simple Syrup
  • 1 cup sugar To sweeten the drink without granulation.
  • 1 cup water Used for making the simple syrup.

Method
 

Preparation
  1. Boil 6 cups of water in a large pot until it reaches a rolling boil.
  2. Carefully add the dried sorrel, grated ginger, cloves, and allspice to the pot. Allow to simmer for about 8 minutes.
  3. Remove the pot from heat and let it cool. Cover and refrigerate for steeping.
  4. Allow the mixture to steep for anywhere from 8 hours to 3 days for the best flavor extraction.
  5. After steeping, strain the mixture through a fine mesh strainer or cheesecloth into a bowl or pitcher.
  6. In a separate small pot, heat 1 cup of sugar with 1 cup of water over medium heat until dissolved to create simple syrup.
  7. Gradually add the simple syrup to the strained sorrel mixture, adjusting the sweetness to your taste.
  8. To serve cold, pour over ice, garnishing with mint or a slice of lime if desired.

Notes

Store leftover sorrel drink in an airtight container in the refrigerator for up to 3 days. Can be frozen for longer storage. Experiment with adding fruits or using different sweeteners.