Sorrel is a spiced-up floral drink that is super refreshing and the perfect drink for serving at parties. It’s a beautiful dark red color and has a captivating tang – some say the flavor is close to raspberries or cranberries. Whatever your tastebuds call this unique flavor, you’ll definitely go back for a refill or two. 😋
Sorrel is mainly enjoyed during the holidays, but honestly, I indulge all year round. That said, there’s no denying that I love seeing it sitting alongside a pitcher of eggnog in a festive punchbowl. Additionally, sans the rum, it’s the perfect non-alcoholic option for any partygoers who don’t drink.
What is Sorrel Drink?
Sorrel drink is a wine-hued drink made from sorrel or hibiscus calyces.
What is a calyx?
It’s the fleshy part of the flower that wraps the seeds. After the petals fall off and the seed pods develop, you’ll see a lovely tart drink ingredient.
This drink is popular in West Africa. It’s also called Zobo drink in Nigeria. The sorrel plant is also prolific throughout the Caribbean, where it’s simply called jamaica. That’s why you may hear people call it “Jamaican sorrel drink.”
Its refreshing nature is thanks to combining sorrel calyces with other tropical spices and fruits. So good! A splash of rum gives you an awesome Jamaican rum punch. Oh yeah!
Jamaican Sorrel Drink Ingredients
- Water – You need this ingredient to dissolve the sugar. That’s it.
- Sugar – The key ingredient for your simple syrup adds sweetness, of course. It also balances your sorrel drink’s tartness.
- Dried Red Sorrel Calyces – The main ingredient for our drink. It comes from the flor de Jamaica or hibiscus flower and has an herbal, floral taste.
- Ginger – With pungent spiciness and a hint of sweetness, ginger also adds a whole layer of flavor to sweet drinks and dishes.
- Lime – The citrusy taste of lime adds a pleasant zing to this sorrel drink.
- Peppercorns – Spicy black pepper doesn’t give off much heat, but it does add a fresh layer of flavor.
- Cinnamon Stick – A sweet, aromatic taste adds excitement and flavor to this drink.
- Hot Water – I suggest using warm to hot water for this recipe. Your goal is to extract as much deliciousness from all the other ingredients as possible. Too hot, though, and some of the ingredients might react negatively.
- Orange – Its mild and sweet fruity flavor adds a terrific tropical flair.
- Rum – You can use as much or as little as you like to give your sorrel drink just the right amount of kick and turn it into a delicious Jamaican rum punch. Or you can omit it for a refreshing kid-friendly drink.
Alternative Ingredients
- Lime – The unique lime flavor pairs really well with this drink, but lemon will still give your drink a citrusy tang.
- Rum – A whiskey, brandy, or gin shot goes well with this recipe. Or do if you wanna make a non-alcoholic version of this drink, just leave the rum out altogether.
- Sugar – You can substitute the sugar with honey or another natural sweetener of your choice.
Tips and Tricks
Sorrel calyces are becoming increasingly available at major shopping market chains, so they’re pretty easy to find.
If your local grocer doesn’t carry them, try an international market. African, Caribbean, Hispanic, and Asian markets usually sell fresh or dried sorrel calyces.
They’re also labeled as sorrel, hibiscus, or flor de Jamaica. Keep in mind that dried sorrel works just as well as fresh! 🌺
Use this recipe as a guide and customize it however you like. You can add more or less flavoring, add ingredients, leave some out, or use as much water as you see fit – there’s no cut and dry way to make a sorrel drink, really. You can personalize it however you want.😉
Make-Ahead Instructions
You can definitely make this drink a day or two ahead. Just keep it in the fridge until you’re ready to serve – it’s that simple!
Serving and Storage
Serve sorrel drink over ice and make it extra pretty with some tropical garnishes. I like to adorn the glass rims with a slice of orange or lime, and sometimes I also add a cinnamon stick to each glass. 🤩
FAQs
Sorrel drink is made of hibiscus flower calyces and various spices and fruits. The hibiscus flower is called flor de Jamaica in Spanish.
Yes! Sorrel is a Caribbean name for hibiscus flowers. Another green herb called sorrel has a strong lemony taste, too, though. So make sure you buy red flower calyces (fresh or dried) when making the sorrel drink, not a green herb. 😉
Sorrel drink is actually very nutritious with loads of vitamins A and C, magnesium, calcium, and potassium. But honestly, it’s the taste that will keep you coming back for more. 😜
What Goes with Sorrel Drink
Sorrel drinks sit so pretty beside homemade eggnog and rum punch at parties and social events. Its refreshing nature also makes a good contrast with hearty dishes, such as stuffed pork loin roast or roast turkey breast.
More Delicious Drink Recipes
How to Make Sorrel Drink
Make a Simple Syrup
- Bring Simple Syrup Ingredients to Boil – Bring 2 cups of water with 1 cup of sugar to a boil in a medium bowl or pot. (Photo 2)
- Simmer ingredients until the sugar has completely dissolved.
- Cool – Then set aside and allow the syrup to cool.
Prepare the Ingredients
- Mix Flavorings – Place the sorrel, ginger, lime, peppercorns, and cinnamon stick in a large bowl. (Photo 3)
- Add Hot Water – Gently pour boiled water into the bowl of sorrel. (Photo 4)
- Steep – Let it steep for about 45 minutes or longer. You can also steep it overnight in the fridge for a more potent flavor. (Photo 5)
Serve
- Strain the ingredients with a fine sieve and discard all solids. Pour the drink into a pitcher for serving. (Photos 6-8)
- Final Touches – According to your preference, add as much simple syrup as desired, together with rum and orange slices.
- Serve over ice.
Watch How to Make It
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This blog post was first published in August 2015 and has been updated with an additional write-up, photos, and a video.
Sorrel Juice
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Ingredients
Simple syrup (sub with honey or sweetener)
- 2 cups (480 mL) water
- 1 cup (200 g) sugar
Sorrel Drink
- ¼ cup ginger, chopped
- 2 cups dried red sorrel calyces
- 8-10 peppercorns, cracked
- 1 lime, chopped
- 1 cinnamon stick
- 10 cups (2.4 L) hot water, or more to taste
- 1 orange, sliced (optional)
- Rum, to taste (optional)
Instructions
Simple Sugar
- Bring 2 cups of water with 1 cup of sugar to a boil in a medium bowl or pot.
- Simmer ingredients until the sugar has completely dissolved.
- Then set aside and allow the syrup to cool.
Sorrel Drink
- Place the sorrel, ginger, lime, peppercorns, and cinnamon stick in a large bowl.
- Gently pour boiled water into the bowl of sorrel.
- Let it steep for about 45 minutes or longer. You can also steep it overnight in the fridge for a more potent flavor.
- Strain the ingredients with a fine sieve and discard all solids. Pour the drink into a pitcher for serving.
- Add as much simple syrup as desired with rum and orange slices.
- Serve over ice.
Tips & Notes:
- Sorrel calyces are becoming increasingly available at major shopping market chains, so they’re pretty easy to find. If your local grocer doesn’t carry them, try an international market. African, Caribbean, Hispanic, and Asian markets usually sell fresh or dried sorrel calyces. They’re also labeled as sorrel, hibiscus, or flor de Jamaica. Keep in mind that dried sorrel works just as well as fresh!
- Use this recipe as a guide and customize it however you like. You can add more or less flavoring, add ingredients, leave some out, or use as much water as you see fit – there’s no cut and dry way to make a sorrel drink, really. You can personalize it however you want.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Morris Jones says
Question, the instructions say 2 cups of sorrel. The container it comes it says 16oz or 1lb. Did you mean 16 oz as in 1lb or 16 oz as in two cups. Can you please clarify. 2 cups seems like a small amount.
ImmaculateBites says
Hi Morris!
It is 2 cups of sorrel . However, if you feel that 2 cups seems like a small amount for the recipe, you might want to consider the overall balance of flavors and adjust accordingly. Sometimes, recipes can be flexible, and personal taste can guide your adjustments.
Remember, it’s always easier to add more of an ingredient than to remove it, so you might start with the 2 cups and then adjust to taste if needed.
Sue Billy says
As a person of carib descent there is more than Jamaica as far as island’s and sorrel is in many or the Carib countries so when making island food and drinks you should just say carib unless it’s a food of that particular island
Imma says
Thank you for your comment. It’s never my intention to offend anyone. However, sorrel is a traditional drink for more than the Caribbean. Africa, South and Central America, and other countries enjoy this refreshing drink. That said, most people identify this drink as being typically Jamaican. I hope that clarifies my intent in calling it Jamaican.
Henry Bourgeois says
To make your instructions clearer, you should in instruction No. 3 to heat up the TEN cups of water or Is it the 2 cups in instruction 1? Which is it. When do you use the ten cups of water? If you mention some ingredient. You must tell is when and where it goes.
imma africanbites says
Hi Henry. I already updated the recipe card with instruction titles. The 2 cups of water in instruction 1 is for the simple sugar, while the 10 cups of water are intended to steep the bowl of sorrel.
Joanie says
You say to add allspice, but it is not listed as an ingredient. Is this a mistake?
Kasiva says
I’d use sugarcane juice instead of the sugar syrup.
Debbie says
Love this sorrel drink! What would be the shelf life being refrigerated?
Thank you
Immaculate Bites says
Hi Debbie! This drink’s shelf life if refrigerated is up to 1 week. 🙂
Huson says
Very nice
Chelsi Flo says
Great recipe! I usually add some bay leaf, cloves, cinnamon sticks, lots of fresh ginger, and lime skin.. not the actual lime. Today I added red wine and it was perfect!
ImmaculateBites says
Great! Your version sounds delicious.
Krys10 says
Can I substitute ground allspice for the whole?
ImmaculateBites says
Yes you sure can.
Sheila A Davies says
Thank you for all the info! Never understood the enjoyment of sorrel drink as a kid growing up in Jamaica. Tasted like cough syrup to me! Now I know it all depends on your choice of spices I have a batch steeping right now (using fresh sorrel given by a Jamaican friend). Can’t wait to taste your recipe (with and without the addition of Rum!)
Caren Sang says
Is it true that when the drink is left covered with towel in dark cool place for more 3 days or more it starts to ferment?
ImmaculateBites says
Not quite sure about the question.
LaShaun says
Yes, it will ferment, should be refrigerated.
ImmaculateBites says
Thanks for sharing !!
Colette says
Oh thank you for the recipe! I have loved this drink from the Carribean islands. I went to New York and my best friend gave me bags of sorrel but no real directions to make it. So your recipe is a life saver. Plus I bought hibiscus tea in Jamaica and never realized it was the same ingredient. So thank you for the knowledge as well. I have learned a lot from you.
imma africanbites says
So happy to have helped you in my own little away, Colette. Cheers!
Yasser Hisham says
Hello can i ask if pimentos are the Jamaican ground allspice ? Thanks for the nice recipes
ImmaculateBites says
Yes they are. Thanks Yasser.
barb cery says
I have fresh sorrel Can you give me a recipe using it fresh?
ImmaculateBites says
Hi Barb,
Sorry , I haven’t tried it with fresh sorrel .
HEATHER says
I read where fresh sorrel can be used as a tea, in soups or salads.
Kamala Vaughn says
Boil the the water, add the fresh sorrel to the hot water along with ginger and pimento seeds. When cool strain and sweeten with sugar. Add rum to your taste.
Patra says
Your recipes keep my kitchen lively and this sorrel is no exception, I’m making this for a graduation celebration-sorrel is year round for me!
Thank you for being such an excellent resource of information Imma.
Angela says
I live in Panamá central América and our season to have fresh sorrel is end of November, to January we do boil it, but this year I will try soaking it overnight. Blessings.
Daniel says
your article is very good. I can’t wait to try it with my family. Thank you for sharing ideas with me. I’m waiting for your next article.
imma africanbites says
You’re welcome. Happy to have you here. Enjoy!
Roslyn says
I steep hibiscus flowers mixed with a black chai tea with peppercorns and white tea with pomegranate. At the end I mix it with ginger and honey crystals. This is the most comforting thing I can bring to the table while we are working hard. Also we are from Nigeria, Jamaica, Kenya, Camarron. This is love in a mug. I’ll make your version for them as well.
ImmaculateBites says
Hi Roslyn
It’s wonderful how you’ve created something that not only brings comfort but also represents the diverse backgrounds of everyone at the table. Tea has such a unique way of bringing people together, and your blend sounds like it does just that.
I’m excited for you to try the other version as well and see how it’s received by your group. It’s always interesting to see how different interpretations of similar ingredients can create a whole new experience.
Enjoy your tea-making and the shared moments that come with it!