Categorized |Drinks, Gluten Free

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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Traditional Caribbean Sorrel Drink Recipe.
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8 Responses to “Traditional Caribbean Sorrel Drink.”

  1. Annie R says:

    Please send me info on how to get sorrel seeds

    To refreshingview@gmail. Com

  2. Angela says:

    I put a little bay leave

  3. Henry says:

    I’ll be making a huge Dutch pot of Sorrel tomorrow. Got quite a few packs of Sorrel leaves. I live close to Charlotte NC and it can be hard to find Sorrel in any grocery store. Your best bet is at a local ethnic food store or supermarket. I stocked up on lots of Sorrel leaf packs finding them at a Compare Foods store in Charlotte which is a Latin grocery store. Unless you’ve seen Sorrel before or know exactly what it looks like you may have hard time finding the leaves. But if you know the leaves you will spot it when you see it even if there is no real name on packages if the leaves. At Compare foods it did not really have any name on the packages of leaves. It just said product of Mexico and Jamaica. But I clearly knew what it was as soon as I spot it.

    Among all the great benefits of drinking Sorrel Drink one the great thing it does is to help lower your blood pressure naturally. And that’s only one great health benefit among all the others.

  4. Kelly says:

    what is the dried equivalent of sorrel?

    thanks, kelly

  5. w h rose says:

    FM Charleston, SC: Where do I find the sorrel plant? Who has the seeds so I can grow my patch? Last tasted in Bedford, England, UK 1984-88 while in USAF.
    Your cooking classes have revolutionized y kitchen. Thank You so very much.

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