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Drinks

Sorrel Cranberry Rum Punch Recipe.

8 Comments on Sorrel Cranberry Rum Punch Recipe.

cranberry sorrel rum punch (1)

Bring drinks! The holiday season in the Caribbean is all about music, food, family and drinks. Not in that order but you get the picture – fun and merriment! As a kid I looked forward to a chilled glass of sorrel, made from the fresh harvested petals of the Hibiscus sabdariffa plant, which we usually had planted in our kitchen garden. Living in North America means that sourcing fresh sorrel is almost impossible and when you can, it’s insanely expensive.  However we’re very lucky in Southern Ontario to have well stocked stores with the dried sorrel petals. Personally I much prefer using the dried stuff now as I find that the ‘sorrel’ flavor is much more pungent. Today we’ll take the traditional way of making sorrel, toss in some cranberries and spike things with some wicked Caribbean rum, for what I believe is an outstanding holiday Caribbean rum punch.

You’ll Need…

3-4 cups dried sorrel
1 cup dried cranberries
1 1/2 cup sugar
8-12 cups water
1 stick cinnamon
1 star anise
1 orange (cut into wedges)

thick slice of ginger

1 cup rum (or more)
3 dashes angostura bitters
slices of orange (garnish)

Note: Since fresh cranberries is widely available in North America this time of the year, originally I wanted to use the fresh stuff. However knowing that it would be easier to source dried cranberries (around the world), I went with the dried stuff. If using fresh cranberries I would use about 2-3 cups of it.

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Put the sorrel, cranberries, star anise, cinnamon and orange wedges (you can squeezed the juice of the oranges directly into the pot – keep the skin in there) and top with the water. Bring to a boil, then add the sugar and reduce to a simmer for 10-15 minutes (stir well after adding the sugar to dissolve and sweeten). Turn the stove off and let the mixture steep for about 2 hours.

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cranberry sorrel rum punch (4)

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The mixture will take on a rich deep red color and your kitchen will take on the lovely aroma of the season (smells like Christmas). Be careful when doing this step as if it spills it may stain. It should be cool now, so strain (you may have to do this a couple times) into a clean jug or punch bowl and get ready to give it the kick good rum punch MUST possess! Discard the strained stuff.

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Taste for sugar (adjust to your liking), add the bitters and go in with as much rum as you like. I used white rum as I wanted the flavors of the sorrel, cranberries and slight hint of cinnamon to really shine. but if you want it more spicy, you can use a spiced dark rum. You’ll also notice that I didn’t add any cloves as in making traditional sorrel.. I personally believe it would be too spicy.

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Chill and serve with some slices of orange and remember if you’re adding ice, keep that in mind when sweetening (so it doesn’t get watered down). A perfect twist on both traditional rum punch and Caribbean sorrel drink.. Do leave out the rum if you’re giving the kids some sips! Those kids can get rowdy when intoxicated!

 

Drinks Gluten Free

Traditional Caribbean Sorrel Drink

33 Comments on Traditional Caribbean Sorrel Drink

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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