Guava Sorrel Concentrate is a flavorful Caribbean drink base that brings together the tart, floral notes of dried sorrel with the tropical sweetness of ripe guava. While sorrel is a must-have drink during the Christmas holidays in the Caribbean, this Guava Sorrel Concentrate can be enjoyed throughout the year. I especially enjoy using it during the summer months when family and friends gather in the backyard, mixing it into cocktails or topping it with sparkling water for a refreshing drink.
This recipe also works beautifully for celebrations. On New Year’s Eve, try topping a glass with your favorite prosecco as you ring in the new year. The fruity, slightly tangy flavor pairs well with bubbles and feels festive without being overly sweet.
If you found this drink intriguing, you will also want to check out my Passionfruit Sorrel Drink, Sorrel Cranberry Drink, or my recently posted Pineapple Sorrel Drink. Each one stays true to the classic sorrel flavor while offering a slightly different twist.
This Guava Sorrel Concentrate can be reduced to different levels depending on how you plan to use it. Keep it lighter for drinks and shandies, or reduce it further into a thick syrup perfect for desserts, breakfast dishes, and even snow cones.
Ingredient Guide
Dried Sorrel: This ingredient gives the drink its signature tart flavor and deep red color, characteristic of traditional Caribbean sorrel drinks.
Dried Orange Peel: Adds citrus aroma and a gentle bitterness that balances the sweetness.
Cinnamon Stick: Brings warmth and subtle spice to the concentrate.
Fresh Ginger: Adds freshness and a mild heat that brightens the flavor.
Cloves: Provide a deep, aromatic spice note commonly used in holiday sorrel.
Guava: Adds tropical sweetness and softens the sharpness of the sorrel.
Water: Used to extract flavor from the sorrel, fruit, and spices.
Bay Leaf: Adds a light herbal background note during the reduction.
Sugar: Sweetens the concentrate and helps achieve the desired thickness.
Cooking Notes from the Kitchen
• Steeping the sorrel and guava overnight will give you deeper color and flavor.
• If you plan to drink this as juice, reduce the sugar slightly.
• Reducing by one-third creates a concentrate ideal for drinks.
• Reducing by two-thirds creates a thick syrup suitable for desserts.
• Use cheesecloth when straining to extract as much flavor as possible.
Shopping Made Easy
• Dried sorrel is easiest to find at Caribbean grocery stores, especially around Christmas.
• Fresh guava can be substituted with frozen guava if it is out of season.
• Whole spices such as cloves and cinnamon sticks are often found in the international aisle.
Cribbean Guava Sorrel Concentrate
Ingredients
- 4 to 4 5 cups dried sorrel
- 3 pieces dried orange peel, about 3 inches each
- 1 small cinnamon stick
- 3 slices fresh ginger
- 1 teaspoon whole cloves
- 1 lb guava, sliced
- 16 cups water
- 1 bay leaf
- 3 cups sugar
Instructions
- Add the dried sorrel, cinnamon stick, ginger slices, and cloves to a deep stock or soup pot.
- Wash and cut the guava into pieces, and add it to the pot along with the dried orange peel. Some guavas can have a white, pink, or red interior. You may also use guava paste that can be found in Latino and Asian supermarkets.
- Add the water and bring to a boil over medium-high heat. Reduce to a simmer and cook for 35 to 40 minutes.
- Turn off the heat and allow the mixture to steep for at least 4 hours or overnight.
- Strain the liquid using a strainer lined with cheesecloth, squeezing the sorrel and guava to extract all the juice and flavor.
- Return the strained liquid to a pot, add the bay leaf and sugar, and bring to a boil.
- Reduce to a simmer (immediately as it comes to a boil – explained in the video below) and cook for 60 to 70 minutes, or until reduced by at least one-third. For a syrup, reduce by two-thirds.
- Remove the bay leaf. Allow to cool completely, then bottle and store in the refrigerator.
Notes
Fresh sorrel can be used, but dried sorrel provides a stronger flavor and deeper color. You will need to adjust the quantity. How long does guava sorrel concentrate last?
Stored in clean, airtight bottles, it will keep for several weeks in the refrigerator. What is the difference between concentrate and syrup?
A concentrate is reduced by about one-third and is best for drinks. A syrup is reduced by two-thirds and is thick enough for topping desserts. Can I make this without guava?
Yes, you can omit the guava for a more traditional sorrel concentrate, but the flavor will be less fruity. Is this an alcoholic drink?
No, the concentrate is non-alcoholic, but it pairs well with prosecco, rum, or vodka.
