Refreshing Passionfruit Sorrel Drink.

January 8, 2024January 8, 2024Leave a Comment

While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Desserts Sauces & Condiments

The Ultimate Sorrel (Roselle) Jelly.

May 28, 2025September 30, 20202 Comments

Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.

You’ll Need…

100 g dried sorrel petals
10 cups water
3-5 thick slices ginger
1 stick cinnamon
1 orange (cut into segments)
6 cloves
1/2 teaspoon nutmeg (freshly grated is best)
5-6 cups granulated sugar
1 package of (pectin) powder gelatin (57 g)
1/2 lemon

Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.

In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.

Cook for 30 minutes to intensify the flavor and to reduce.

Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool

Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.

Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.

Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.

Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.

Place hot (be VERY careful) in sterilized glass containers and seal.

Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.

Drinks

Refreshing Sorrel Lemonade.

July 2, 2020June 29, 20202 Comments

I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!

You’ll Need…

8 cups water (divided)
15 sorrel buds (dried)
1 slice ginger
1 clove
1 inch cinnamon
1 cup sugar
2 tablespoon mixed essence
2 tablespoon honey
6 lemons (juice)
1/2 teaspoon
Angostura Bitters
lemon slices for decorating

Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.

Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.

Juice the lemons in the meantime.

After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).

Stir well and serve cold with a slice of lemon.

I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)

Gluten Free Meat & Poultry

Sorrel Pomegranate Roasted Chicken.

May 27, 2025April 23, 2018Leave a Comment

I first shared this recipe last holiday season on YouTube and it was one of the best rated videos I did the last quarter of 2017. I guess I’m not alone in my dislike for Turkey, so many people opted to give this Caribbean festive roasted chicken a test drive. As a kid growing up on the islands I always looked forward to when sorrel was in season (usually around Christmas time) as I’ve always been a fan of the juice made from this hibiscus family of flowers. The natural balance of the citrus, sorrel and pomegranate is just awesome as a glaze on chicken (and pork) as you’re about to learn.

You’ll Need…

3 lb chicken
2 slices ginger
1 mandarin / clementine (cut in half)
4 cloves garlic (smashed)
10 sprigs thyme
1/2 medium onion (cut in half)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil

2 large pomegranates (juice and seeds)
6 sorrel buds (aka dried hibiscus)
2 clementine / mandarin (juice)
2 tablespoon honey
1 1/2 tablespoon golden brown sugar
3/4 cup water
1/2 teaspoon salt
3 slices ginger

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Pre-heat the oven to 400 F. As it comes to temperature, stuff the clean chicken with the ginger, clementine, garlic, thyme and onion. I used a cast iron pan (skillet) as I find I get a better ‘browned’ chicken, since the sides are very low. Drizzle on the olive oil on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the salt and black pepper over it. If you wanted to add salt and black pepper in the cavity of the chicken you’ can also do so.

Into the 400 F oven on the center rack. As the chicken roast in the oven, we can go ahead and make the pomegranate sorrel glaze to use in an hour or so. In a saucepan place the pomegranate, mandarin, ginger, honey, salt, water, sorrel and sugar. Onto a med/high flame and bring to a boil. As it comes to a boil, reduce to a gentle simmer and reduce by 2/3 or so. It may take between 20-30 minutes.

After about 20 minutes in the oven I took the chicken out and basted it with the drippings which accumulated in the skillet. Back in the oven on the middle rack. Note that I didn’t cover the chicken with foil.

Depending on the size of the chicken, it will take between 1 hr and 75 minutes to fully cook. At this point remove it from the oven and baste on the glaze we made and back into the oven. It stayed for about 5-7 minutes, before I did it again.. 3 times in total. At first I spooned on the glaze, then I found that a brush was better suited for this.

As you’ve seen in the image above, including some of the pomegranate seeds makes for excellent presentation and the lovely burst of juice is awesome when eating the chicken itself. I forgot to mention that you can find sorrel in it’s dried form (my new fav) all year long and I’ve even seen it being sold on Amazon as well.

I encourage you to give this recipe a try as it’s a great way to add some additional flavor to boring oven roasted chicken.

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

Meat & Poultry

Caribbean Sorrel Glazed Ham.

May 27, 2025January 5, 20172 Comments

After posting this recipe on FaceBook someone commented “Sorrel only make for drinking” and while when I was a kid on the islands I would have agreed, seeing what creative cooks/chefs are now doing with sorrel, I know better. I’ve had sorrel cake, cheese cake, relish, ice cream, pudding.. even a sangria or two, just to name a few of the exciting ways sorrel is being put to use. Since sorrel plays such a huge role in the culinary Christmas landscape in the Caribbean, I though I’d rock a sorrel glazed ham this year.

You’ll Need…

1 Ham (I used an 8 lb hickory smoked ham)
1 pineapple (cut into spears)
20-40 cloves

Sorrel Base

2 cups dried sorrel
4-6 cloves
4 cups water
1 orange (sliced)
4 thin slices of ginger
1 cinnamon stick

Sorrel Glaze

Sorrel juice (from above)
1 packed cup brown sugar (I used golden brown)
1/4 honey
1 tablespoon orange zest
juice 1/2 orange

Note: Cooked ham – cook 10 mins / lb. From raw, cook 20 mins/lb. I did use the pineapple and some of the re-hydrated sorrel petals to make a chutney. However I did not include the recipe here, but you can follow along in the video down below.

I gave the ham a cross pattern cut, about 1-2 mm deep as to make the glaze absorb into it later on and for the fat to render down a bit. Plus it looks gud when it’s done baking. In each square (or diamond) pierce in a clove (watch the video below). Preheat your oven to 350F. Place the ham on a tin-foil lined baking tray and surround it with the pineapple spears (wedges). Cover with tin-foil loosely and go into the now hot oven on the lower rack.

It’s now time to start the sorrel glaze. Place all the ingredients listed above for the Sorrel Base in a deep pot and bring to a boil, then reduce to a simmer and cook for about 20 minutes. Then turn off the stove and allow this to steep for about 30 minutes.

It’s now time to strain the base into a smaller pot, bring to a boil and add the ingredients listed for the Sorrel Glaze.

Keep it on a rolling boil as we want this to reduce by at least half.. closer to 2/3. So we have a thick and sticky sorrel glaze for the ham. Speaking about the ham, after 50 minutes, remove the tin foil and cook for another 30 minutes (see above comment about how long to cook your ham above).

After which it’s time to crank-up the oven to 400F (remove the pineapple pieces to make your chutney.. or roast further on the high heat for an amazing treat) and brush on your first coat of sorrel glaze.

Continue glazing every 5-7 minutes, until you have something looking gorgeous. I did it about 5 times in total (I think). Any leftover glaze can be used when serving the ham or to put on top of ham slices if you’ intend on enjoying some sandwiches with the leftovers.

YES! A wicked way to put such and iconic Caribbean Christmas ingredient to use! BTW, this same glaze can be poured (when cooled) on a basic cheese cake or on your fav vanilla ice cream with delicious results.

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Drinks

Festive Champagne Sorrel Drink Recipe.

January 18, 2016December 28, 20152 Comments

Sorrel and homemade ginger-beer are two drinks you’re guaranteed to find being enjoyed in just about every Caribbean home you visit during the Christmas season. Even after we moved to Canada, it was our yearly tradition to source out a grocery store which stocked the dried petals of sorrel or have relatives who would be visiting stock their suitcases with a package or two on their way up. The odd time we could get the fresh flowers, it was a welcomed bonus (like finding buried treasure). It’s funny how after so many years of using the dried stuff, you almost prefer it to the fresh ones now.

Here’s my take on taking the traditional way of making our delightful sorrel drink and adding a bit of flair to it with Champagne or sparkling wine.. you can thank me later!

You’ll Need…

1 – 1 1/2 cups dried sorrel
1/2 cup sugar
thick slice ginger
1/2 large orange (slices)
6 cups water
1 bottle sparkling wine (or champagne)

* grapes and orange slices for garnish. You can add a bit more sugar if you wish, but do keep in mind that the champagne will already be sweet.

Place all the ingredients in a sauce pan (except the champagne) and bring to a boil, stir well to make sure the sugar melts. Reduce to a simmer for 5 mins. Turn off the heat, cover the pot and let it steep until it cools (about 2 hours).

When it cools, you’ll need to strain it into another container. Then strain it again to make sure you get all the possible debris out (as you can see from my second strain). Use a fine mesh strainer or cheese cloth. Discard the remnants.

Pour the cool/strained sorrel mix into your serving container and chill. When you’re ready to serve, open your champagne or sparkling wine and pour in. Toss in some fresh cut orange slices to garnish. You can freeze some seedless grapes and use as ice cubes in the glasses you’ll be serving your champagne sorrel in. Remember if you use ice it will thin-out the drink and change the consistency and flavor.

If you’re looking for a wicked drink to serve up on New Year’s eve or to introduce your friends to one of the most cherished of Caribbean customs (drinks) this holiday season.. this champagne sorrel is a MUST! HAPPY HOLIDAYS!

Drinks

Sorrel Cranberry Rum Punch Recipe.

February 22, 2015December 11, 20148 Comments

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.

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.

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.

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.

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

May 26, 2025March 23, 201433 Comments

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: Jamaican Courses: Drinks & Smoothies, Festive & Holiday Recipes Recipe Keys: Cold Dairy Free Juice

Difficulty: Beginner Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 8

Best Season: Winter

Diet:

V Vegan

Description

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

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

Video

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.

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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.

Recipe Card

Classic Caribbean Sorrel Punch

Description

Ingredients

Instructions

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