Anguillan Sorrel Drink

Name: Anguillan Sorrel Drink
Prep time: 4 h 10 min
Cook time: 15 min
Total time: 4 h 25 min
Yield: 8
Cuisine: Anguilla
Ingredients: Dried sorrel (hibiscus) calyces — 60 g (2 cups); Water — 1.5 L (6 cups); Fresh ginger, sliced — 4 cm (1 1/2 in) piece; Whole cloves — 4; Cinnamon stick — 1; Granulated sugar, or to taste — 150 g (3/4 cup); Peel of 1 orange (optional)

The Quirky Foodster Team

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10 min (plus 4 hr steeping)

Prep

15 min

Cook

Servings

Ingredients

Dried sorrel (hibiscus) calyces — 60 g (2 cups)
Water — 1.5 L (6 cups)
Fresh ginger, sliced — 4 cm (1 1/2 in) piece
Whole cloves — 4
Cinnamon stick — 1
Granulated sugar, or to taste — 150 g (3/4 cup)
Peel of 1 orange (optional)

Method

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

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.