Caribbean sorrel drink is a festive, ruby-red beverage made from dried hibiscus flowers that’s deeply rooted in Caribbean Christmas traditions. This refreshing drink offers a perfect balance of tart and sweet flavors with warm spices like ginger, cinnamon, and cloves that create a complex, aromatic experience. Known as “sorrel” in the Caribbean despite being made from hibiscus, this drink is packed with vitamin C and antioxidants while delivering a beautiful deep red color that makes it perfect for celebrations. The drink can be enjoyed hot or cold and is traditionally prepared during the holiday season, though its refreshing qualities make it wonderful year-round.
Serves: 6-8 people (makes about 1.5 liters)
What You’ll Need
- 2 cups dried hibiscus flowers (sorrel)
- 6 cups boiling water
- 1-inch piece fresh ginger, sliced
- 4-5 whole cloves
- 2 cinnamon sticks
- 1 star anise (optional)
- 1/2 to 3/4 cup sugar (adjust to taste)
- 1/4 cup fresh lime juice
- 2-3 cups cold water
- Ice cubes for serving
- Lime slices for garnish
- Fresh mint sprigs (optional)
- Large heat-proof bowl or pitcher
- Fine-mesh strainer
- Wooden spoon
Getting Started
Look for dried hibiscus flowers at Caribbean markets, health food stores, or online. They should be deep red in color and have a tart, cranberry-like aroma. Avoid any that look brown or smell musty, as these won’t give you the best flavor or color.
Make sure you have enough time for the steeping process, as sorrel needs several hours to develop its full flavor and beautiful deep red color. Many people prefer to let it steep overnight for the richest taste.
Preparing the Spice Blend
Wash the fresh ginger and slice it into thin rounds – there’s no need to peel it as the skin adds flavor. For a stronger ginger taste, you can grate the ginger instead of slicing it.
Gather your whole spices: cloves, cinnamon sticks, and star anise if using. Whole spices give better flavor than ground versions and won’t make your drink cloudy. You can lightly crush the cinnamon sticks to release more flavor.
Creating the Sorrel Base
Place the dried hibiscus flowers in a large heat-proof bowl or pitcher. Add the sliced ginger, cloves, cinnamon sticks, and star anise if using.
Pour the boiling water over the hibiscus and spices, stirring gently with a wooden spoon to make sure all the flowers are submerged. The water will immediately start turning a beautiful deep red color.
Cover the bowl or pitcher with a clean kitchen towel or plastic wrap and let it steep for at least 3 hours. For the deepest flavor and color, let it steep for 6-8 hours or overnight at room temperature.
Straining and Sweetening
After steeping, strain the mixture through a fine-mesh strainer into another pitcher or bowl, pressing the hibiscus flowers gently to extract as much liquid as possible. The liquid should be a gorgeous deep ruby red.
Discard the used hibiscus flowers and spices – they’ve given up all their flavor and color. Don’t try to reuse them, as they won’t produce the same quality drink.
While the concentrate is still warm, stir in the sugar, starting with 1/2 cup and adding more to taste. Warm liquid dissolves sugar more easily than cold liquid.
Balancing the Flavors
Add the fresh lime juice to the sweetened concentrate and stir well. The lime juice brightens the flavor and adds a pleasant tartness that balances the earthy hibiscus taste.
Taste your concentrate and adjust the flavors as needed. It should be pleasantly tart with warm spice notes and enough sweetness to balance the natural tartness of the hibiscus.
Add the cold water gradually, tasting as you go. Start with 2 cups and add more if you prefer a milder flavor. The final drink should be flavorful but not overpowering.
Serving Hot Sorrel
For hot sorrel, gently reheat the drink in a saucepan over medium-low heat without boiling. Serve in mugs with a cinnamon stick for stirring and extra flavor.
Hot sorrel is perfect for cool evenings and has a warming, comforting quality that makes it ideal for holiday gatherings.
Serving Cold Sorrel
For cold sorrel, chill the finished drink in the refrigerator for at least 2 hours. The cold version is incredibly refreshing and perfect for warm weather.
Fill glasses with ice cubes and pour the chilled sorrel over the ice. Garnish with lime slices and fresh mint sprigs for an attractive presentation.
Traditional Additions
Many Caribbean families add their own special touches to sorrel. Some include orange peel during steeping for extra citrus notes, while others add a bay leaf or small piece of nutmeg.
For a festive adult version, add white rum to taste just before serving. The rum complements the spices beautifully and is traditional during holiday celebrations.
Health Benefits
Sorrel drink is naturally rich in vitamin C, antioxidants, and minerals. Hibiscus has been traditionally used to support heart health and may help with blood pressure, though you should enjoy it primarily as a delicious beverage.
The ginger in the recipe also provides digestive benefits and adds to the warming properties of the drink.
Storage and Make-Ahead Tips
Sorrel drink keeps well in the refrigerator for up to 5 days, making it perfect for preparing ahead of parties or gatherings. The flavors actually improve after a day or two as they continue to meld together.
Store the concentrate and dilute it with cold water just before serving for the freshest taste. You can also freeze the concentrate in ice cube trays and use them to chill and flavor the drink at the same time.
Seasonal Variations
During mango season, try adding fresh mango chunks to your glass for a tropical twist. The sweet mango pairs beautifully with the tart hibiscus.
For a holiday version, increase the spices and add dried orange peel during steeping. This creates a more complex, festive flavor that’s perfect for Christmas celebrations.
