Every Christmas season, there’s one drink that signals the holidays have truly arrived, and for me, it’s always a glass of sorrel, even as a little fella in Trinidad and Tobago. This Pineapple Sorrel Drink builds on the traditional Caribbean sorrel drink we all know and love, while adding a gentle tropical twist that feels both festive and familiar. The deep ruby color, warm spices, and slightly tart finish are exactly what I grew up with, but the addition of fresh pineapple brings a subtle sweetness and body that works beautifully with the dried sorrel.
Over the years, I’ve shared a few creative takes on sorrel, including Sorrel Cranberry Rum Punch, Sorrel Lemonade, Passionfruit Sorrel, and even a Festive Sorrel Champagne drink. Still, there’s something special about keeping things close to tradition while making small, thoughtful upgrades. This version does just that, especially if you enjoy sorrel that’s full-bodied and naturally fruity without being overly sweet.
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If fresh sorrel petals aren’t available where you live, don’t worry. Dried sorrel is widely sold at West Indian, Asian, and even some Hispanic grocery stores, and it’s also easy to find online at a very reasonable price. Once rehydrated and simmered with spices, it delivers that classic flavor we associate with Caribbean Christmas drinks.
This Pineapple Sorrel Drink is made in a full-size batch, perfect for bottling and keeping chilled in the fridge throughout the season. Serve it ice cold, garnish it nicely, and you’ll have a holiday drink that feels both nostalgic and just a little bit special.
Ingredient Guide
- Dried Sorrel
This is the backbone of the drink, providing the signature tart flavor and deep red color associated with Caribbean sorrel. - Water
Used to rehydrate the sorrel and extract flavor from the spices and fruit. - Cinnamon Stick
Adds warm spice and depth, balancing the natural acidity of the sorrel. - Bay Leaves
Contribute a subtle herbal note that rounds out the flavor. - Dried Orange Peel
Brings a gentle citrus aroma without overpowering the drink. - Cloves
Provide warmth and a classic holiday spice note. - Ginger
Adds mild heat and freshness to cut through the sweetness. - Pineapple
Introduces natural sweetness, body, and a tropical layer of flavor. - Sugar
Used to sweeten the drink to taste and balance the tartness of the sorrel.
Cooking Notes from the Kitchen
- Washing the pineapple thoroughly is important if you plan to keep the skin on, as it adds flavor during simmering.
- Steeping the sorrel overnight produces a deeper color and more developed flavor.
- Squeezing the strained sorrel and pineapple is key to getting the most flavor out of the ingredients.
- You can adjust the sweetness after straining, which gives you better control over the final taste.
- This drink stores well in the refrigerator, making it ideal for holiday entertaining.
Shopping Made Easy
- Look for dried sorrel in the Caribbean or international foods aisle at West Indian and Asian grocery stores.
- Hispanic grocery stores often carry dried hibiscus flowers, which are commonly labeled as flor de jamaica and work the same way.
- Whole spices like cinnamon sticks and cloves are usually more affordable in bulk spice sections.
- Choose a ripe pineapple with a sweet aroma and golden skin for best results.
Pineapple Sorrel Drink
Description
A festive Caribbean sorrel drink enhanced with pineapple, warm spices, and citrus for a rich, holiday-ready beverage perfect for Christmas entertaining.
Ingredients
Instructions
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Give the pineapple a thorough wash if keeping the skin on, or peel and wash it before chopping into 1 cm pieces. More is explained in the video below, especially if you're keeping the skin on vs peeling.
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Place the dried sorrel into a deep soup or stock pot.
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Add the cinnamon stick, bay leaves, dried orange peel, ginger, and cloves with the stove turned off.
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Add the chopped pineapple, followed by the water, then bring the pot to a boil over medium-high heat.
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Reduce the heat to a simmer and cook for 30–40 minutes.
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Turn off the stove and allow the mixture to steep for at least 4 hours. Overnight steeping gives the best flavor.
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Strain the mixture, squeezing well to extract all the liquid from the rehydrated sorrel and pineapple. As mentioned in the video below, the pineapple and sorrel remnants can be used to make a jam, jelly, or chutney. Please comment below if you'd like to see the recipe.
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Sweeten to taste, bottle, and store in the refrigerator for up to 6 weeks.
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Serve chilled over ice and garnish with fresh pineapple or lemon slices if desired.
Note
Can I use fresh sorrel instead of dried sorrel?
Yes, fresh sorrel can be used when in season. Dried sorrel is more commonly available year-round and produces consistent results.
How long does homemade sorrel drink last in the fridge?
When properly strained and refrigerated, sorrel drink can last up to six weeks.
What can I use instead of white sugar?
You can use brown sugar, cane sugar, honey, or agave, adjusting to taste.
Does pineapple change the traditional sorrel flavor?
The pineapple adds sweetness and body but does not overpower the traditional sorrel and spice profile.
