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Sorrel made with Hibiscus

Two glasses of iced sorrel with an orange slice.
Sorrel is a simple, tart and delicious spiced beverage served at Christmas in the Caribbean
Prep Time 10 minutes
Cook Time 30 minutes
2 hours
Serving Size 0

Ingredients

  • 1/2 cup dried sorrel if fresh hibiscus is available you can use 1 cup
  • 2 cups water
  • 1 inch fresh ginger
  • 1/2 tsp ground clove 1 - 2 if using a whole cloves
  • 1 cinnamon stick
  • 2 allspice berries
  • to taste sweetener of choice honey, coconut sugar, coconut nectar
US Customary - Metric

Instructions

  • Put dried sorrel/hibiscus and water into a pot on high heat and bring to a boil.
    A small metal sauce pot filled with water and sorrel (hibiscus) flowers floating on top sitting on a wooden counter top.
  • Add spices (ginger, cloves, allspice and cinnamon stick). Stir to incorporate.
  • Once boiling, lower the heat and simmer for 30 minutes.
  • Add sweetener of choice to taste and stir to dissolve.
  • Cover and remove from heat. Let steep for 30 minutes.
    A small metal sauce pot on a wooden counter top with red sorrel inside.
  • Strain into a pitcher to remove sorrel leaves and ginger.
    A glass Pyrex measuring cup topped with a small wire strainer. In the strainer are red hibiscus flowers and inside the cup is the red hibiscus juice.
  • Refrigerate to chill before serving.
  • To serve pour over ice, add a splash of rum (optional) and enjoy!

Notes

You can steep for a longer period of time, even up to overnight.
Ways to serve sorrel:
  • Serve chilled and over ice
  • Add some rum for a festive Christmas drink
  • Serve as is for a non-alcoholic beverage
  • Add some sparkling water to create a delicious fizzy drink