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how to make sorrel

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Drinks Gluten Free

Refreshing Passionfruit Sorrel Drink.

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While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Drinks

Festive Champagne Sorrel Drink Recipe.

2 Comments on Festive Champagne Sorrel Drink Recipe.

Champagne Sorrel Drink (8)

Sorrel and homemade ginger-beer are two drinks you’re guaranteed to find being enjoyed in just about every Caribbean home you visit during the Christmas season. Even after we moved to Canada, it was our yearly tradition to source out a grocery store which stocked the dried petals of sorrel or have relatives who would be visiting stock their suitcases with a package or two on their way up. The odd time we could get the fresh flowers, it was a welcomed bonus (like finding buried treasure). It’s funny how after so many years of using the dried stuff, you almost prefer it to the fresh ones now.

Here’s my take on taking the traditional way of making our delightful sorrel drink and adding a bit of flair to it with Champagne or sparkling wine.. you can thank me later!

You’ll Need…

1 – 1 1/2 cups dried sorrel
1/2 cup sugar
thick slice ginger
1/2 large orange (slices)
6 cups water
1 bottle sparkling wine (or champagne)

* grapes and orange slices for garnish. You can add a bit more sugar if you wish, but do keep in mind that the champagne will already be sweet.

Place all the ingredients in a sauce pan (except the champagne) and bring to a boil, stir well to make sure the sugar melts. Reduce to a simmer for 5 mins. Turn off the heat, cover the pot and let it steep until it cools (about 2 hours).

Champagne Sorrel Drink (1)

Champagne Sorrel Drink (2)

Champagne Sorrel Drink (3)

When it cools, you’ll need to strain it into another container. Then strain it again to make sure you get all the possible debris out (as you can see from my second strain). Use a fine mesh strainer or cheese cloth. Discard the remnants.

Champagne Sorrel Drink (4)

Pour the cool/strained sorrel mix into your serving container and chill. When you’re ready to serve, open your champagne or sparkling wine and pour in. Toss in some fresh cut orange slices to garnish. You can freeze some seedless grapes and use as ice cubes in the glasses you’ll be serving your champagne sorrel in. Remember if you use ice it will thin-out the drink and change the consistency and flavor.

Champagne Sorrel Drink (5)

Champagne Sorrel Drink (6)

Champagne Sorrel Drink (7)

If you’re looking for a wicked drink to serve up on New Year’s eve or to introduce your friends to one of the most cherished of Caribbean customs (drinks) this holiday season.. this champagne sorrel is a MUST! HAPPY HOLIDAYS!

Drinks Gluten Free

Traditional Caribbean Sorrel Drink

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If there’s one drink in the Caribbean which screams “Christmas” it would definitely have to be sorrel. From Trinidad and Tobago in the south (include Guyana in mainland South America) to Jamaica in the north, as you make you way up the island chain… islanders all appreciate a cold glass of sorrel on those hot Caribbean days. As we have islands in the Caribbean so do we have variations of this refreshing drink (recipe), so please use this as a basic guide for making sorrel and do add your own personal touch.

You’ll Need…

1.5 lb sorrel flowers (trimmed)
8 cups water
1 cinnamon stick
2 pieces of dried orange peel
4 cloves
thick slice of ginger
sugar to sweeten

* Note: If you like your sorrel drink stronger, be sure to double up on the amount of sorrel petals you use. Also note that if you’re using dried sorrel petals, 1 lb will give you a much stronger brew than freshly picked leaves.

This is a very simple recipe and all it really takes is patience. Remove the core out of the sorrel flowers and discard, then place all the ingredients in a large pot, cover with the water and bring to a boil.

* Remember to see my note above about achieving a strong brew! Reduce to a gentle simmer and let it go for about 30 minutes. Then remove off the heat, cover and let it steep for a few hours. Mom would always go overnight for maximum flavor. If you’re wondering what orange peel is.. mom always had the peel (skin) of oranges she would peel for us, hung in a corner of the kitchen to dry. The dried orange peel (skin) would then be used to flavor drinks like sorrel and also make some wonderful (soothing) teas.

It’s now time to strain (and discard).. I would recommend double straining with a very fine strainer or cheese cloth to remove any debris. Chill and sweeten to your liking.

Traditionally brown sugar cane sugar is used in sweetening sorrel, but you can use whatever sweetener you prefer.  Remember to add some crushed ice and sliced limes or lemons when serving and you can certainly spike things up with a dash or two of rum and Angostura bitters.

Tip.. double or triple up on the amount of sorrel petals you use and the resulting brew can be used as a concentrate. Simply bottle and store in the fridge. Then use as needed (add a small amount to water, sweeten) when you crave a tall glass of chilled sorrel.

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Recipe Card

Pitcher of Caribbean Sorrel with filled glass next to it
Print Recipe

Classic Caribbean Sorrel Punch

Cuisine: Recipe Keys: Cold Dairy Free Juice
Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins
Servings: 8
Diet:
V Vegan

Description

A festive Caribbean beverage made from hibiscus petals and spices, offering a refreshing and tangy flavor perfect for celebrations.

Ingredients

Instructions

Video
  1. Remove the cores from the sorrel flowers and discard.
  2. In a large pot, combine the sorrel petals, water, cinnamon stick, dried orange peel, cloves, and ginger.
  3. Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
  4. Remove from heat, cover, and let it steep for a few hours or overnight for maximum flavor.
  5. Strain the mixture using a fine strainer or cheesecloth to remove solids.

  6. Sweeten to taste with sugar. Chill the drink in the refrigerator. Serve over ice, and add a splash of rum if desired.

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Drinks Holiday Recipes

A Refreshing Spiced Caribbean Sorrel Drink.

58 Comments on A Refreshing Spiced Caribbean Sorrel Drink.

When our daughters were younger I remember that whenever anyone was coming to visit from Trinidad and Tobago they always had a few bottles of Sorrel Shandy in their suitcase for them. Especially Tehya, who felt grown-up drinking from a bottle which looked similar to a beer bottle. My memories of sorrel (the drink and not the salad greens) is one of much joy, especially since it’s a drink most people from the Caribbean associate with the holiday season around Christmas.

My mom and dad would always plant sorrel between their corn and pigeon peas in the garden and come the later part of the year is when the flowers would be in full bloom and ready for harvesting. The flowers of the plant is what’s used for making the sorrel drink. In the recipe below I’ll be using dried sorrel which is commonly available in most West Indian and some Asian markets as I couldn’t source fresh sorrel petals. This will also serve to prove that sorrel does not have to be a drink enjoyed around Christmas time as the dried sorrel works just as great as the fresh stuff and is available all year long.

Before we get to the recipe I must mention that if you use less water and no sugar (as mentioned in the recipe) you can make a concentrated syrup, which you can bottle and keep in the fridge for quite a while. Then all you do when you’re ready for a refreshing glass of sorrel on a hot day, is to pour some out, add sugar and water and you’re good to go.

You’ll Need…

2 cups dried sorrel
8 cups water
1 teaspoon grated ginger
1 stick cinnamon
1 cup sugar (see note below)
4 cloves

Note: I started off with 1 cup of sugar, but ended up using 2 cups. I only mentioned 1 in the recipe since your tolerance for sugar will be a bit different than mine. This way we have a starting point to which you can use as a gauge to add more (to your liking).

This is a very simple recipe, which does need a bit of time and patience since the sorrel must steep to release all it’s wonderful flavors.

Bring the water to a boil in a large pot, then add all the ingredients to the pot. Bring back to a boil and reduce the heat to a rolling boil. Allow this to boil for about 5 minutes, then turn off the heat, cover the pot and allow this to steep for at least 4 hours (overnight would be best).

Next up, strain the contents into a juice jug and add more sugar as needed (see note above). You can store this in the fridge for about a week… if you don’t finish it before then.

* You can certainly add more cinnamon and cloves if you want to give it a more ‘spiced’ flavor and if memory serves me correctly, I believe my dad would also put some dried orange peel when boiling. I add my sugar when the water is hot so it dissolves faster… just my way of doing things. If you want a grown-up version you can always add a shot or two of dark rum or vodka to your glass.

Here’s the video I did when I put this sorrel recipe together:

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