Sorrel Recipe

What would Christmas in Jamaica be without Sorrel?

Sorrel is a traditional Jamaican drink, especially popular during the Christmas season.

The dried flowers of Hibiscus sabdariffa (Roselle) are boiled with ginger and water to make a drink. Other ingredients, such as allspice, cloves, cinnamon, or fruits, can be added, varying according to taste. I like to compare sorrel to mulled wine, but sorrel contains neither wine nor is it served warm – sorrel is drunk over ice. The comparison to mulled wine comes from the many spices added during Christmas, which are also found in mulled wine.

Sorrel has many positive properties. It is said to lower blood pressure, strengthen the immune system, and be suitable for weight loss. However, I assume that these statements refer to the simple sorrel drink, which is boiled only with ginger and water, and not to the many Christmas sorrel drink recipes that contain sugar and alcohol, among other things.

My sorrel drink recipe is very adaptable. I cook a large pot full, to which I add neither alcohol nor sugar. My children love to drink sorrel with a little coconut blossom sugar and, of course, without alcohol. Coconut blossom sugar gives the sorrel drink a nice caramel note. However, you can also use brown sugar. For adults, I like to add rum. Sorrel also goes very well with sparkling wine. I have even created several cocktails with sorrel.

Recipe for approx. 2 L Sorrel Drink

Ingredients:
50 g dried Roselle (hibiscus flower tea)
1 piece of ginger (thumb-sized)
2 organic oranges with peel
1 fresh pineapple, cut into pieces
4-5 whole allspice berries e.g. YARDIES Allspice
4-5 whole cloves
2 cinnamon sticks
2.5 L water
Ingredients to taste:
Brown sugar, coconut blossom sugar, or white sugar
Jamaica Rum

Preparation: Wash the pineapple, remove the skin and core, cut into pieces, set aside. Rinse the hibiscus flowers. Wash 2 organic oranges, cut into pieces. Cut the ginger into small pieces.

Place the hibiscus flowers in a large pot. Add water and other ingredients, bring to a boil, and let steep for several hours, preferably overnight.

After steeping, strain the cooled sorrel drink at least twice. A fine cloth works best here for a drink without solids. Serve over ice with rum and sugar.