Sorrel Drink

Sorrel – Treat yourself to a refreshing, spiced-infused, fruity drink that will quench your thirst this summer and all year round. Something new and unique with a delicious blend of sweet, spicy, and tangy flavors. Just the perfect drink to wow your guest at every party. 😉

I grew up drinking this incredible drink. We never thought about it being good for us, just incredibly delicious with its sweet and sourness. Now I’m going to share my family’s recipe with you.

Where Do People Drink Sorrel?

Sorrel drink in Jamaica or Zobo in Nigeria is a popular drink in West Africa, often served at Christmas and New Year. The hibiscus calyx is usually called sorrel in the Caribbean Islands, but depending on the location, it also goes by the name agua de Jamaica, Florida cranberry, Roselle hibiscus, or red sorrel.

Ingredient List

• Hot Water – As soon as the water is boiling, turn off the heat and add your ingredients. You want to steep the hibiscus, not boil them. 
• Dried Red Sorrel Calyces – These calyces are often mistaken for flowers, but it is more like fruit. The sepal wraps and protects the developing seeds. And that is what we use to make our delicious drink.
• Spices – Orange, lime, cinnamon, cloves, and allspice are almost always on my list to spice up this drink.  

How to Make Sorrel Drink

1. Boil the Water – Pour water into a large pot and bring it to a boil over medium-high heat. Then add the sorrel, ginger, orange, lime, allspice, cloves, cinnamon, and sugar.
2. Steep the Sorrel – Remove the pot from the heat and allow everything to steep for 1- 2 hours. You can also steep it in the refrigerator overnight.
3. Strain using a fine-mesh strainer and discard the solids. Pour the drink into a pitcher and adjust sweetness to taste using your favorite sweetener.
4. Serve drink over ice and enjoy!

Recipe Notes:

• For an alcoholic version, add an ounce of rum to a glass and top with the sorrel drink.
• This drink can also be served warm as a cider with extra ginger. Yum!

Recipe Variations

You can adjust it according to your tastes and ingredient availability. You can add leftover fruit, such as apple, pineapple, and mango, so they don’t go to waste. It also works without any fruit. So don’t stress. 😉

As for the spices, you can also make a great drink with star anise, cardamom, nutmeg, and fennel. 

Tips and Tricks

• You can find dried sorrel in most supermarkets. But definitely in African, Caribbean, Hispanic, and Asian markets.
• You can replace the sugar with sugar-free substitutes like erythritol, sucralose, and stevia to make it guilt-free. 
• Let it steep overnight for a bolder flavor before straining.
• Dried vs. Fresh – If you can get fresh sorrel, use twice as much as the recipe calls for because drying concentrates the flavor and reduces its size.
• Use a double sieve by lining the strainer with cheesecloth to catch tiny particles.
• Be careful in handling our sorrel mixture as it stains anything it falls on.

Make-Ahead and Storage Instructions

You can make this drink a couple of days ahead without worry. It will stay fresh in the fridge for five days. And when you’re ready to serve, garnish your fancy pitcher and glass with tropical fruit slices to make them extra appealing and enticing. ❤️

More Refreshing Drinks to Try

• Classic Jamaican Lemonade
• Southern Sweet Tea
• Peach Bellini
• Rum Punch