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Grenadian Sorrel Drink

The Quirky Foodster Team

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Ingredients

  • 80 g (2 cups) dried sorrel (hibiscus) calyces
  • 1.5 l (6 cups) water
  • 6 (6) whole cloves
  • 1 (1) cinnamon stick
  • 20 g (4 slices) fresh ginger, sliced
  • 150 g (3/4 cup) sugar
  • 1 (1) orange peel strip

Method

  1. Bring water to a boil in a large pot.
  2. Add sorrel, cloves, cinnamon stick, ginger and orange peel.
  3. Remove from heat, cover, and steep overnight (or at least 8 hours) at room temperature.
  4. Strain the liquid through a fine sieve into a pitcher, discarding the solids.
  5. Stir in sugar until dissolved, adjusting sweetness to taste.
  6. Refrigerate until well chilled; serve over ice.

Introduction: Made from dried sorrel (hibiscus) calyces steeped with spices, this deep red drink is inseparable from Grenadian Christmas celebrations, served chilled at family gatherings throughout December.

Cultural Background: Made from dried sorrel (hibiscus) calyces steeped with spices, this deep red drink is inseparable from Grenadian Christmas celebrations, served chilled at family gatherings throughout December.

Tips: Steeping longer intensifies both colour and flavour — some households steep up to 24 hours. Add sugar while the liquid is still slightly warm to help it dissolve fully.

Variations: Add a splash of dark rum for an adult holiday version. Sweeten with brown sugar instead of white for a deeper, molasses-like flavour.

Storage: Refrigerate in a sealed pitcher up to 5 days.

Reheating: Not applicable — served cold.

Nutrition: Approx. 90 kcal, 0 g protein, 0 g fat, 23 g carbohydrate per serving (250 ml).

FAQs:

Q: Where can I find dried sorrel?

A: It's sold in Caribbean grocery stores, sometimes labelled 'hibiscus' or 'flor de Jamaica.'

Q: Can I use fresh sorrel calyces?

A: Yes, if in season, use about double the quantity called for dried.

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