Drinks
Dominica Sorrel Drink
The Quirky Foodster Team
Ingredients
- 100 g dried sorrel (hibiscus) calyxes
- 1.5 l water
- 6 whole cloves
- 1 cinnamon stick
- 20 g fresh ginger, sliced
- 1 strip orange peel
- 150 g granulated sugar (to taste)
Method
- Bring the water to a boil in a large pot with the cloves, cinnamon stick, ginger and orange peel.
- Remove from heat, add the dried sorrel calyxes, cover and steep for at least 4 hours or overnight in the refrigerator.
- Strain the liquid through a fine sieve into a pitcher, pressing on the sorrel to extract all the liquid.
- Stir in sugar to taste until dissolved.
- Chill thoroughly and serve cold over ice.
Introduction: Made from dried sorrel (hibiscus) calyxes steeped with spices, this deep red drink is closely associated with the Christmas season across Dominica and the wider Caribbean, when sorrel plants are typically harvested.
Cultural Background: Made from dried sorrel (hibiscus) calyxes steeped with spices, this deep red drink is closely associated with the Christmas season across Dominica and the wider Caribbean, when sorrel plants are typically harvested.
Tips: Steeping overnight in the refrigerator produces the deepest colour and fullest flavour; a shorter steep will give a lighter result.
Variations: A splash of dark rum turns this into a festive adult version. Some households add a few slices of fresh pineapple during steeping for extra sweetness.
Storage: Refrigerate in a sealed pitcher for up to 5 days.
Reheating: This drink is served cold and is not reheated.
Nutrition: Calories: 90 kcal | Protein: 0.3 g | Carbs: 23 g | Fat: 0 g | Fibre: 0.5 g
FAQs
Q: Is sorrel the same as hibiscus tea?
A: Yes, the dried calyxes used are from the same hibiscus (roselle) plant used in hibiscus tea, though Caribbean sorrel is traditionally spiced and sweetened much more heavily.
Q: Can fresh sorrel be used instead of dried?
A: Fresh sorrel calyxes can be used when in season and generally require a shorter steeping time than dried.
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