Jamaican Sorrel Drink
Sorrel is commonly served during the Christmas season in Jamaica and other parts of the Caribbean, but nothing’s stopping you from enjoying this refreshingly spiced drink all year round.
Sorrel is a sweet and tart, ruby-red drink that is a favourite during the Christmas and New Year holiday season across the Caribbean. Just like black cake is synonymous with this festive time of year for these island nations, a chilled glass of sorrel is a staple on the table as well.
What is Sorrel?
Sorrel has its roots in West Africa, and is a species of the tropical hibiscus family. This sweet and refreshing drink is made from the fresh or dried sepals of the roselle plant. The sepals are the part of the flower that protects it while it buds, and supports the petals.
Although most commonly associated with Jamaica, different countries add their own flavour to the sorrel drink. In Latin America it’s known as agua de Jamaica. Bissap happens to be the national drink of Senegal. In Nigeria, sorrel goes by the name of zobo.
Across the Caribbean the aromatics and spices added may vary, but the process is the same: the sepals of the plant are steeped in hot water to help draw out the flavour. Ginger and cinnimon are popular additions. A sweetener such as cane sugar, simple syrup or honey is also added to supplement the naturally tart taste of the sorrel.
In Jamaica, it’s common to add freshly pounded ginger and, after its steeped, some rum and wine is poured in for an extra kick (the alcohol also helps preserve it).
Sorrel is usually harvested between the months of November to January, hence why it’s known as a “festive drink”. Although usually served chilled in the Caribbean, you can have this hot as a tea (alternatively, you can find boxes labelled as hibiscus tea in many stores).
For more history on sorrel, check out this great article titled, “Hibiscus’s Bold Flavor Connects the Dots of the African Diaspora” by Janel Martinez on Serious Eats.
Where can I find Sorrel?
Luckily, you don’t have to wait until the Christmas season to have a taste of this delicious drink. You can make a batch of sorrel year round. The sepals that are used to steep this drink can be found in dried form in almost all Caribbean or African grocery stores. You can also find them in Latin markets, and several major grocery stores in the multicultural cities like Toronto. If you can’t find it in store, you can purchase online (though it’s a lot more expensive).
If it’s November or December, you’ll most likely find the fresh sorrel is most Caribbean grocery stores. But keep in mind that if you’re using the fresh variety, you’ll have to use more, as the dried sorrel is a bit stronger.
Are there any health benefits in Sorrel?
Not only is sorrel a bold and delicious drink, it also has a lot of health benefits. High in vitamins (like vitamin C) and flavonoids, Jamaican sorrel has strong antioxidants properties. It is also an anti-inflammatory drink that can also act as a diuretic. When you add to the already amazing medicinal properties of ginger, sorrel is one power-packed drink!
Sorrel drink has always been a staple in my Jamaican home growing up. Learning how simple it is to make this refreshing drink, while putting my own spin on it is something that makes the holidays worth celebrating.
Jamaican Sorrel Drink
Ingredients
- 4 litres water (less if you like your sorrel strong)
- 100 grams dried sorrel (hibiscus) (3.5oz)
- 200 grams fresh ginger (smashed or sliced)
- 1 orange rind (peeled)
- 2 sticks cinnamon
- 5 allspice (pimento) berries
- 5 whole cloves
- 2 cups granulated sugar (or 1 cup of rich simple syrup)
- 250 mL dark rum (optional)
- 250 mL Red Label wine (or other fortified wine) (optional)
Instructions
- In a large stock pot, bring four litres of water to a boil.
- Stir in the dried sorrel, smashed ginger, orange rind, cinnamon sticks, allspice, and cloves. Remove from the heat.
- If using granulated sugar, stir it while the mixture is still hot to help dissolve the granules. If using simple syrup, wait until the mixture is cool.
- Allow the sorrel to steep (or "draw") for at least four hours (or overnight in the fridge) to attain the best flavour.
- Set a fine mesh strainer over a large bowl and pour in the sorrel. Discard or compost the steeped ingredients.
- Stir in the rum and Red Label wine, if using, to the strained sorrel liquid. Transfer into a pitcher or punch bowl (the remainder can be put into mason jars and refrigerated). Serve chilled.
Notes
- It’s best to allow the sorrel to steep (or “draw”) overnight. But a minimum of four hours should be sufficient.
- Dried sorrel is more potent than fresh sorrel, so keep this in mind when steeping. Sorrel drink can always be diluted with water if it’s too strong.
- If you know you love the taste of sorrel, feel free to reduce the amount of water in the recipe from 4 liters to 3, for a stronger taste.
- Ginger is an important part of this drink. If you’re a ginger-lover like myself, use the amount stated in this recipe. Mash it with a meat tenderizer or the back of a knife inside a zip top bag if you want a strong flavour. Otherwise, slice them into small pieces or just use less.
- Adding in the sugar while the sorrel is still hot will help dissolve the crystals easier than it would if you added it to the cold drink. The two cups in this recipe seemed to be a good amount of sweetness common for this drink, but you can use a 1 1/2 cups instead. If you wish you add more, I recommend adding it to individual glasses, since there’s differences in sweetness tolerance with people.
- Using simple syrup makes sweetening sorrel a lot easier, and guests can choose to add more to their drink if desired.
- Red Label wine is a well-known Jamaican fortified wine. If you don’t have any on hand and would like a spiked drink, you can use an alternate sweet wine, or just rum.
- Virgin sorrel can be stored in the fridge for about a week. If you added a lot of rum or other liquor, then it can last in a sealed container in the fridge for over a month.
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