Serves 10
600 min
Jamaican Sorrel Hibiscus Drink
Recipe GLPR47bbbb95e96192
A vibrant, festive Jamaican hibiscus drink featuring tart sorrel flowers infused with warming spices like ginger, cloves, and allspice. This refreshing beverage is sweetened to balance the tangy flavor and is traditionally served cold during holiday celebrations. The deep crimson color and complex spiced flavor profile make it a beloved Caribbean classic that's both bold and deeply aromatic.
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Ingredients
5¼ ounces Dried sorrel (hibiscus) flowers, rinsed
¾ pound Fresh ginger with peel, washed and grated
10 Whole cloves
10 Allspice berries, roughly crushed
2½ cups Sugar
Directions
Bring a large pot of water (approximately 10 cups or 2.4 liters) to a rolling boil over high heat.
Add the rinsed dried sorrel flowers to the boiling water. The water will immediately turn a deep red color.
Stir in the grated fresh ginger, whole cloves, and crushed allspice berries. Mix well to combine all the spices evenly throughout the liquid.
Remove the pot from heat and let the mixture steep, covered, at room temperature for at least 24 hours or up to 48 hours. This extended steeping develops the full flavor and color.
Strain the infusion through a fine-mesh sieve or cheesecloth into a large clean container, pressing gently on the solids to extract all the liquid. Discard the spent flowers and spices.
Add the sugar to the strained liquid and stir well until completely dissolved. Taste and adjust sweetness if desired.
Transfer the drink to bottles or storage containers and refrigerate. The sorrel drink will keep refrigerated for up to 2 weeks.
To serve, pour the chilled sorrel drink into glasses over ice. You may dilute it with water or rum if preferred, to suit your taste.
Stir before each serving as some settling may occur during storage.
