Quirky Foodster

Drinks

Sorrel Drink

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10 min (plus 4 hr steeping)
Prep
15 min
Cook
8
Servings

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Ingredients

  • - 60 g (2 cups) dried sorrel (hibiscus) calyces
  • - 1.5 litres (6 cups) water
  • - 4 cm (1 1/2 in) piece fresh ginger, sliced
  • - 4 whole cloves
  • - 1 cinnamon stick
  • - 150 g (3/4 cup) granulated sugar, or to taste
  • - Peel of 1 orange (optional)

Method

  1. Combine the dried sorrel, water, ginger, cloves, cinnamon stick and orange peel (if using) in a large saucepan.
  2. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Remove from heat and let steep, covered, for at least 4 hours or overnight for a fuller flavour.
  4. Strain the liquid through a fine mesh strainer or cheesecloth into a pitcher, discarding the solids.
  5. Stir in the sugar while the liquid is still slightly warm, adjusting sweetness to taste.
  6. Chill thoroughly before serving over ice.

Introduction: Sorrel drink, made from dried hibiscus (sorrel) calyces, is a deep red, spiced beverage found throughout the Caribbean, including Anguilla, where it is especially associated with the Christmas holiday season, often served alongside black cake.

Cultural Background: Sorrel drink, made from dried hibiscus (sorrel) calyces, is a deep red, spiced beverage found throughout the Caribbean, including Anguilla, where it is especially associated with the Christmas holiday season, often served alongside black cake.

Tips: Steeping overnight produces a deeper colour and more pronounced flavour than a short steep. Adjust the sugar gradually, tasting as you go, since sorrel’s tartness varies by batch.

Variations: Add a splash of dark rum for an adult holiday version. Some Anguillian households add a few slices of fresh lime for extra brightness.

Storage: Refrigerate in a sealed pitcher or bottles for up to 1 week.

Reheating: Not applicable — this drink is served cold.

Nutrition: Calories: 70 kcal | Protein: 0 g | Carbohydrates: 18 g | Fat: 0 g | Fibre: 0 g | Sodium: 5 mg

FAQs:

Q: Where can I find dried sorrel? A: It is available at Caribbean, African, and Latin American grocery stores, often labelled as “dried hibiscus” or “flor de Jamaica”. Q: Can I make this less sweet? A: Yes, reduce the sugar gradually and taste before chilling, as the flavour intensifies slightly once cold.
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