Festive & Holiday Recipes Archives - Page 3 of 3

I still remember my dad grinding the fruit for our black cake, under my mom’s watchful eye—sampling the rum and cherry brandy himself! That memory inspired me to share this Caribbean Black Cake in two parts originally: first, how to prepare the soaked fruits. But for convenience, I’ve now combined everything into one place so you can follow the process from start to finish. If you’ve seen Part 1 before, you’ll recognize the same flavor-packed fruit prep here, just now linked directly to the full cake recipe for a smoother experience.

Black cake is a cherished holiday tradition across the Caribbean, but every family makes it differently. I start by soaking and blending the fruit for maximum flavor, then, when the cake is baked, brushing it with rum and sherry makes it truly festive. Seeing my daughters get involved in preparing the fruit has become a new tradition. Whether you make a big batch or a simplified version, this cake brings warmth, memories, and island spirit to your celebrations.

Ingredients Guide

Dark Rum: Essential for soaking the fruit and flavoring the cake.
Sherry: Adds sweetness and richness to the fruit blend.
Prunes: Provide deep flavor and soft texture.
Mixed Peel: Brings citrus and texture to the fruit base.
Raisins: Offer sweetness and soak well in alcohol.
Maraschino Cherries: Add color and a touch of cherry flavor.
Lemon Peel: Adds bright citrus notes.
Unsalted Butter: Forms the rich base of the cake batter.
Brown Sugar: Adds sweetness and moisture.
Eggs: Bind the batter and add richness.
Vanilla and Mixed Essence: Enhance the flavor profile.
Lime Zest: Brightens the batter with fresh citrus flavor.
Angostura Bitters: Offers a subtle spiced complexity.
Flour and Baking Powder: Give the cake structure and lift.
Cinnamon, Nutmeg, and Allspice: Warm Caribbean spice blend.
Burnt Sugar Browning: Deepens the color and caramel flavor.
Salt: Balances the sweetness and enhances the flavors.

Shopping Made Easy

Caribbean grocery stores usually carry browning, mixed essence, and dried peels.
Use good quality rum and sherry; flavor matters.
Soak your fruits for at least one month, or up to a year.
You can find burnt sugar browning in the international or West Indian aisle of large supermarkets.

Cooking Notes from the Kitchen

Soaking the fruit well in advance is key; don’t rush it.
Browning is powerful; start with a little and taste before adding more.
Store leftover soaked fruit in a glass jar in a cool, dark place.
The cake improves over time; brush it with rum and sherry as it ages.
Use parchment-lined pans and don’t overfill; 2/3 full is best.

Can I use a blender instead of a food processor?

Yes, but pulse carefully to keep a bit of texture in the fruit. Avoid turning it into a puree.

What is cherry brandy, and can I use something else?

Cherry brandy is a sweet, red liqueur that adds depth. Sherry is a great substitute and often easier to find.

Does Caribbean Black Cake contain alcohol?

Yes, Caribbean black cake is traditionally made with fruits soaked in alcohol, typically dark rum and sherry or cherry brandy. The cake is also brushed with more alcohol after baking to enhance flavor and preserve it. While most of the alcohol evaporates during baking, the post-bake brushing means the cake retains some alcohol content. If making it alcohol-free, substitute with fruit juice for soaking and skip the finishing brush.

Can I make this cake gluten-free?

Yes, a gluten-free flour blend works, though the texture may vary slightly. Ensure the baking powder is also gluten-free.

What’s the purpose of browning?

Browning gives black cake its signature dark color and subtle bittersweet flavor. It’s made from burnt sugar and adds authenticity.

How long does this cake last?

Stored properly in an airtight container and brushed with alcohol, black cake can last several weeks or even months.

Moist Caribbean Black Cake with Soaked Fruit

A festive and deeply flavorful Caribbean Christmas cake made with soaked fruits, warm spices, and a touch of burnt sugar browning.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2

Total Time 2 25

Course Breads & Bakes, Caribbean Classics, Desserts, Festive & Holiday Recipes, Seasonal Recipes, Winter Recipes

Cuisine Jamaican, Trinidadian

Ingredients

Fruit Soak

2 cups dark rum
4 cups sherry or cherry brandy
1 pound prunes pitted
1 pound mixed peel
1/2 pound raisins
1/2 pound maraschino cherries
1/4 pound lemon peel

Cake Batter

1/2 pound unsalted butter softened
1 cup brown sugar
6 large eggs room temperature
1 teaspoon vanilla
1 teaspoon mixed essence
1 tablespoon lime zested
1 dash Angostura bitters optional
4-5 cups soaked dried fruit
2 cups all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg freshly grated
2 teaspoons baking powder
1 tablespoon burnt sugar browning
1 pinch salt

Instructions

Roughly chop the prunes.
Blend the dried fruit with a portion of the rum and sherry to a thick, chunky paste.
Blend until it is a thick but smooth consistency (with a little chunkiness).
Pour the entire mixture into a large bowl.
Pour the mixture into a large jar, add the remaining alcohol, seal the jar, and store it for at least 1 month.
Preheat the oven to 250°F (120 °C). Grease and line baking pans with parchment.
Cream butter and sugar until pale. Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Beat in eggs one at a time, then add vanilla, mixed essence, lime zest, and bitters.
Fold in half of the soaked fruit, then half of the dry mixture (flour, spices, baking powder, salt).
Repeat.
Add browning and mix to combine.
Divide into prepared pans (fill 2/3 full). Bake for 2 1/2 hours or until a toothpick inserted comes out clean.
Brush the cake tops with a mix of rum and sherry.
Cool completely, then brush again before wrapping and storing.

Tried this recipe?Let us know how it was!

Pitcher of Caribbean Sorrel with filled glass next to it

Drinks & Smoothies Featured Festive & Holiday Recipes Jamaican

Classic Caribbean Sorrel Punch

January 7, 2026April 16, 2025Leave a Comment

If there’s one drink in the Caribbean that truly captures the spirit of Christmas, it’s sorrel. From Trinidad and Tobago and Guyana in the south to Jamaica in the north, a chilled glass of this ruby-red punch is a staple on hot holiday afternoons. Each island adds its own twist, some with rum, others with extra spice, but all celebrate their refreshing tang and cultural importance. This Classic Caribbean Sorrel Punch blends dried hibiscus petals with cloves, cinnamon, ginger, and citrus peel for a vibrant, spiced drink. Use it as your base, and feel free to make it your own.

Pitcher, jar and glass of sorrel with hibiscus petals in front.

Ingredient Guide

Sorrel (Hibiscus): The dried petals provide a tart, cranberry-like flavor and vibrant red color.
Ginger: Adds a spicy kick that balances the tartness of the sorrel.
Cloves: Impart a warm, aromatic depth to the drink.
Cinnamon Stick: Enhances the spiced profile with a sweet, woody note.
Dried Orange Peel: Introduces a citrusy brightness that complements the spices.
Sugar: Sweetens the drink, balancing the tart and spicy elements.

Shopping Made Easy

Sorrel (Dried Hibiscus Petals): Available at Caribbean markets, health food stores, or online retailers.
Spices (Cloves, Cinnamon, Ginger): Commonly found in the spice aisle of most supermarkets.
Dried Orange Peel: Can be made at home by drying orange peels or purchased from specialty spice shops.

Cooking Notes from the Kitchen

Steeping Time: For a more robust flavor, allow the sorrel mixture to steep overnight.
Sweetening: Adjust the sugar to your taste preference; start with less and add more as needed.
Serving Suggestions: Serve chilled over ice, and consider adding a splash of rum for an adult version.

What is the origin of Caribbean sorrel drink?

The Caribbean sorrel drink originates from West Africa, where hibiscus-based beverages are a traditional part of the culture. The practice was brought to the Caribbean through the transatlantic slave trade, evolving into the festive drink known today.

Can I use fresh sorrel instead of dried?

Yes, fresh sorrel can be used. Ensure it’s thoroughly cleaned and the calyces are separated from the seed pods before boiling.

How long can I store sorrel drink?

When refrigerated in a sealed container, sorrel drink can last up to a week. For longer storage, consider freezing it.

Is sorrel drink served hot or cold?

Traditionally, sorrel drink is served cold, especially during warm weather or festive occasions. However, it can also be enjoyed warm as a soothing beverage.

Classic Caribbean Sorrel Punch

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Drinks & Smoothies, Festive & Holiday Recipes

Cuisine Jamaican

Servings

Ingredients

1 1/2 lb hibiscus flowers trimmed
8 cups water
1 sticks cinnamon
2 pieces dried orange peel
4 cloves
1 slice ginger
sugar to taste

Instructions

Remove the cores from the sorrel flowers and discard.
In a large pot, combine the sorrel petals, water, cinnamon stick, dried orange peel, cloves, and ginger.
Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
Remove from heat, cover, and let it steep for a few hours or overnight for maximum flavor.
Strain the mixture using a fine strainer or cheesecloth to remove solids.
Sweeten to taste with sugar. Chill the drink in the refrigerator. Serve over ice, and add a splash of rum if desired.

Tried this recipe?Let us know how it was!

Gluten Free Holiday Recipes Sauces & Condiments Vegetarian

Fire Roasted Coconut Pineapple Chutney.

May 29, 2025November 9, 20212 Comments

One of the better condiments you can have with curry dishes IMHO is roasted coconut chutney! And while that recipe consistently gets praised by fans of the website, I thought I’d UP the game and share my Fire Roasted Coconut Pineapple version with you today.

You’ll Need…

2 dry coconuts
1 small ripe pineapple
6-10 scotch bonnet peppers
2 limes (juice)
6 leaves shado beni (culantro)
1 teaspoon sea salt
4 large cloves garlic
*use cilantro if you cannot source culantro.

Important! Be very careful when removing the coconut from the shell with the pairing knife.

Crack the coconut in half and remove the inner flesh. I used the spine of my clever (a hammer will work too) to smash the dried coconut to crack and divide them. Then I used a pairing knife the separate the coconut flesh from the shell. Watch the video below.

Place the coconut directly onto the charcoal fire and roast. I also used the shell of the coconut as fuel for the fire. If you don’t have a coal pot as I used, you can grill the coconut on a propane BBQ or directly over the burners on your stove.

It will chaar and look burnt.. don’t stress, thats what we want.

Remove from the fire, cool, wash (scrub) and remove the burnt spots and outer skin with a knife (watch the video below).

Cut into small pieces so it’s easier work for the food processor or blender you’ll be using. Traditionally, a grater would be used.

Basically all you have to do now if place all the ingredients into your food processor and puree to the texture/consistency you like. Personally I like it with a bit of texture, so when it got to a sort of sandy texture, it was perfect for me. Some of you may want it more smooth so you don’t get a gritty sensation (on your teeth) when you use it.

Should it be too dry, you can add a splash of water or more lime juice.

The sweetness of the pineapple with help balance the heat of the scotch bonnet peppers. Yes, I kept the seeds and white membrane surrounding the seeds as I like this condiment SPICY! For additional flavor you can also grill the pineapple and scotch bonnet peppers!

As a kid on the islands I remember my grandmother would use a Sil and Lorha (grinding stone) to make this coconut chutney, but she never put pineapple in hers.

Use fresh or store in a sealed container in the fridge for a few days. Do adjust the salt if necessary and add more hot peppers if you prefer it more spicy. This is one of my fav condiments, especially as a side to curry dishes.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Desserts Holiday Recipes

A Non Traditional Caribbean Christmas Rum/Fruit Cake.

May 29, 2025December 12, 20204 Comments

Let’s be CLEAR, this is NOT a traditional Caribbean Christmas cake. However, this is for people who want cake but are a bit afraid of baking. For those of us who want something close to a traditional holiday cake, but didn’t soak their fruits for months leading up to Christmas as we normally do in the Caribbean. And finally, for those of us who just want a simple, quick and tasty cake.. with a hint rum and dried fruits.

You’ll Need…

2 boxed cake mix
1 cup rum (dark)
1 1/2 cup Port (or sherry – any fortified wine)
1 teaspoon nutmeg (fresh grated)
1 teaspoon cinnamon
1 teaspoon ground ginger
1 orange (zest)
1 cup raisins
1 cup prunes (rough chop)
1 cup citrus peel
1 cup mixed fruit
1-2 tablespoon Caribbean Browning
1 1/2 tablespoon Vanilla

more Port or Rum for soaking the finished cake
whatever ingredients is mentioned on the box of the cake

Tip: Orange Zest – most oranges in north America tend to be coated with wax to enhance their shelf life, so try to get an organic orange for better zest. Wash and pat dry before zesting.

In a food processor or blender place the citrus peel, raisins, mixed fruit, prunes, cinnamon, ginger, vanilla, nutmeg, rum, orange zest and Port. I like to give the prunes a rough chop as a means of verifying that there are no seeds. There are times when the package say seedless, but the odd seed still sticks around.

Puree to the consistency you like – I like tasting the ‘fruit’ in the cake so I go a bit chunky. Scrape down the sides.

Now for the packaged white cake (if you can find Orange flavored cake, that will rock).. pour the contents into a large bowl and add whatever the package says (eggs, butter etc). Whisk until smooth.

Add the “Browning” (check you local Caribbean grocers for Caribbean style browning) and whisk in for a bit of color and flavor. Then fold in the pureed fruits into the batter.

Now all you have to do is divide into two baking dishes and bake according to the cake’s package directions. I used a Bundt pan which I sprayed with cooking spray as I find I get a more evenly cooked cake, due to the hole in the center. You’ll notice that I didn’t divide the batter evenly – your choice.

45 Minutes later at 350 F the cake were fully cooked. But do pay attention to the package cooking time and use a toothpick to test doneness (stick a toothpick into the thickest part of the cake and if comes out dry, it’s fully cooked). You may need to adjust the cooking time to compensate for the density of the fruits we added.

Remove from the pan and place on a wire rack to cool (I used the same pan to cook the second cake). Once cool I brushed on some more Port – a Caribbean thing! Feel free to brush with rum instead if you wish.

Remember to NOT drive after eating this Port soaked cake. Simple, light and packed with fruity goodness. A treat when you don’t want all the work associated with a traditional Caribbean Rum / Black / Fruit cake.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Breads & Bakes Desserts Holiday Recipes

Jamaican (Easter) Spice Bun Recipe.

June 2, 2025April 11, 2019Leave a Comment

I remember being in Jamaica with my one of best friends for a quick break. His wife had gone to the local grocery in Ocho Rios to get us stuff to prepare for dinner at our condo that night. She came back and with a joyous shout, she screamed… “I got you your fave.. bun and cheese”. My guy could not control himself.. suffice to say he didn’t share any either. As a kid growing up in the area, he mentioned that his grandma would make this for him and it’s been his fave since then.

You’ll Need…

3/4 cup sugar (golden brown is preferred)
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon browning
2 tablespoon honey
1 3/4 cups Guinness (stout)
1 cup raisins
1 cup mixed fruit (peel)
3/4 cherries (chopped)
4 tablespoon butter (melted)
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg (beaten)
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger (powder)

Please note that this is my version of this classic Jamaican recipe.

In a saucepan add the Guinness, vanilla, molasses, browning, honey, raisins, cherries, sugar and mixed fruit. Place on a medium flame, stir well and as soon as you start seeing bubbles on the edges turn off the stove and set aside to cool.

Now it’s time mix the dry ingredients in a large bowl. In goes the flour (sift if you want), salt, cinnamon, nutmeg, allspice, ginger and baking powder. Stir well to incorporate. Now add the melted butter, egg and everything from the sauce pan. You’ll have some work here. Mix into a dough, but try your best to not over-work.

Place the dough into a greased/flour-dusted baking pan (about 11 x 5) and set aside while the oven preheats to 350 F.

Place on the middle rack of the oven and get ready to have your entire house smell like the Caribbean around Easter and/or Christmas time. The allspice, cinnamon and nutmeg will definitely perfume your house.

It will take about one hour to fully cook. Stick a toothpick through the middle of the bun and if it comes out clean, it’s fully cooked. Set aside to cool. Then brush with a simple syrup (equal parts water and sugar) to give it that classic shine. Don’t slice until it’s fully cooled.

I’m sure you see the crack down the middle of my bun.. lets discuss below in the comment section.

Why do my cakes crack in the middle after baking? Answer: There can be a few reasons behind a cake that cracks, but the most common culprit is an oven that is too hot. When the temperature is too high, the exposed surface of the cake starts to become firm while the interior is still wet and rising.

I don’t believe my oven was too hot, but I think I may have over-worked the dough. That said I do know that the thermostat in my oven is not accurate.

A classic Jamaican treat around Easter time. Luckily for me, the very same day we went back to the grocery to get some for me since my friend did refuse to share his (smile).

Do you own a copy of my cookbook? – The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Holiday Recipes Rice & One-Pot Dishes Vegetarian

Festive Christmas Fried Rice.

May 28, 2025January 10, 2017Leave a Comment

NO! Mommy didn’t make this for us as kids on the islands and to be quite honest, this was the first time my taste-buds were treated to such a colorful delight. Yes, the colors will play tricks on your mind, since the finished rice will look more like a holiday candy than fried rice. However I can assure you that this was very delicious and quite attractive served-up on a platter. For this recipe we’re joined by my friend Marc, who’s been rocking this recipe for a while now.

You’ll Need…

1 cup rice (leave plain white)
1 1/2 cup “red” rice
1 1/2 cup ‘green’ rice
5 teaspoon green food coloring
5 teaspoon red food coloring
1/2 teaspoon salt each (x 3) for cooking the rice
4 cups water (divided – for cooking the rice)
2 scallions (chopped)
1/4 teaspoon salt
3 tablespoon olive oil
1 medium onion (diced)
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
2 cloves garlic (diced fine)
2 tablespoon light soy sauce

1/4 teaspoon black pepper

Note: The rice amounts mentioned above are uncooked. When cooked it will yield more.

IMPORTANT! Please go through the entire list of ingredients to make sure they meet with your gluten free and vegan dietary needs. Especially the soy sauce and food coloring.

For cooking the rice – place the rice in a pot with water (after you’ve washed it). Leave one plain white and the others add the food coloring. We did a 1-1 ratio of rice to water when cooking the rice. Basically place the rice, coloring and salt in a pot (with a lid), bring to a boil then reduce to a simmer and allow to cook for 15-20 minutes (until tender and the water is absorbed). Then spread the rice onto a sheet pan to cool and air-dry.. to remove the moisture from the rice so you’ll have a grainy fried rice. Please watch the video below if you’re confused at any point.

It will take about 30 minutes or so for the rice to be ready (air dry), so during this time we can prep our vegetables.

Heat about 2 tablespoon of the olive oil on a med/high heat in a wok or wide non-stick pan. Then go in with the diced onions and sweet peppers. Toss and cook for about 1-2 minutes.

Toss in the salt and keep stirring. Add the black pepper and here’s where you’ll also add the garlic. Add the rest of the olive oil so you wont have the rice stick to the bottom of the pot when you add it shortly. By this time your onions and peppers will start to take on caramelized edges. Add the rice and stir well. Try to break up any clumps you may have.

Mix the rice well, (heat still on med/high), mix in the soy sauce and continue cooking until everything is mixed properly and heated through. Top with the diced scallions, turn off the stove and enjoy!

If you wanted to add some frozen peas, beans , corn or any of you fav vegetables, you can most certainly do so. Be sure to have all your ingredients prepped before you start, chilled or ‘old’ rice will work best and the higher the heat you can work with.. will all give you great results while ensuring the fried rice is fast!

Special thanks to Marc for sharing this somewhat unique rendition of a festive Christmas Fried Rice… which will certainly keep your guests guess what it is when they see it on the dinner table.

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Holiday Recipes Vegetarian

Trini Chow Chow Recipe.

May 28, 2025December 21, 20127 Comments

I have to confess that as a kid growing up on the islands, we never had chow chow with our Christmas ham. However, the variety of ‘pepper sauce” (hot sauce) mom would always have in the kitchen, was all we ever needed. Well that, some soy sauce and ketchup (wicked combo..trust me). In some parts of the Trinidad and Tobago it’s customary to have chow chow, which is somewhat like the cross between a relish and pickle with their slices of holiday ham. With all the requests I’ve been getting on the facebook fan page, I decided to share this traditional chow chow recipe with you all, just in time for the Christmas season.

You’ll Need…

I cup carrot
1 cup cauliflower
1 cup green beans *
2 cups sweet peppers (bell peppers..red and green)
1 cup onion *
1 cup zucchini *
6 pimento peppers (aka seasoning peppers)
15 cloves
6 tablespoons sugar
2 tablespoons turmeric*
3 1/2 cups vinegar
3 tablespoon mustard
2 tablespoon cornstarch
2 tablespoon grated ginger

Notes: You’ll need salt and water to form a brine for soaking the vegetables overnight. I used green beans, but traditionally bodi or yard beans are used. Typically a cooking onion would work, but I used a white/sweet onion. The zucchini is not traditional to this recipe, but as I opened the fridge this morning… it started screaming “me! me! me!” so in the pot it went.Turmeric is what we call sorfran in Trinidad and Tobago. If you can’t source the pimento peppers, opt for any pepper with flavor and not heat.

The first step is to dice the vegetables into tiny pieces and soak them overnight in a simple brine. Please try to cut all the vegetables the same size.

Then place all the chopped vegetables in a large bowl, add the salt (about 1 heaping tablespoon) and cover with water. Be sure to mix well so the salt dissolves and store overnight.

The next day it’s time to put this chow chow recipe together. In a large pot, place the vinegar, turmeric, sugar, mustard, ginger, cloves and corn starch, whisk as you bring to a boil. Turn down the heat and allow to simmer for about 10 minutes. Do remember to keep whisking.

Now strain this liquid to remove the cloves and any lumps and return back to the pot on medium heat. Drain the vegetables and add to the pot.

Give everything a good stir and bring to a boil. Then reduce to a rolling boil/simmer and cook for 10-15 minutes of until it thickens up like a relish.

Do remember to stir every few minutes so everything gets incorporated well with each other for that perfectly blended chow chow. It will thicken up further as it cools, so try to keep that in mind. Store in clean glass bottles in the fridge or preserve (store in sterilize glass containers while hot) as you would normally do with summer fruits.

I’ve put some aside for testing as a relish with grilled hot dogs and sausages next summer when it’s grilling season. But for now.. it’s all about chow chow and ham this Christmas morning.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Drinks Holiday Recipes

A Refreshing Spiced Caribbean Sorrel Drink.

May 28, 2025November 6, 201158 Comments

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:

Before you go I invite you to leave me your comments below.. even if it just to say hello. It’s always appreciated. And don’t forget to join us on facebook and do check out the cooking videos.

Ingredients Guide

Shopping Made Easy

Cooking Notes from the Kitchen

Can I use a blender instead of a food processor?

What is cherry brandy, and can I use something else?

Does Caribbean Black Cake contain alcohol?

Can I make this cake gluten-free?

What’s the purpose of browning?

How long does this cake last?

Moist Caribbean Black Cake with Soaked Fruit

Ingredients

Fruit Soak

Cake Batter

Instructions

Ingredient Guide

Shopping Made Easy

Cooking Notes from the Kitchen

What is the origin of Caribbean sorrel drink?

Can I use fresh sorrel instead of dried?

How long can I store sorrel drink?

Is sorrel drink served hot or cold?

Classic Caribbean Sorrel Punch

Ingredients 1x2x3x

Instructions

Ingredients