Jamaican Sorrel Drink

Sorrel is a Jamaican drink that in my family we always had during the holidays. We make this drink with hibiscus, spices like ginger and cloves, along with jamaican rum which creates not only a beautiful color but a delicious beverage.

Sorrel is the Jamaican word for Hibiscus, a flower which grows abundantly on the island.

While Jamaican’s make this with fresh hibiscus, harvested in December, you can find dried hibiscus at African markets, Asian markets, some health food stores, or boxed up in tea bags form at Whole Foods and other stores with good tea selections, making it a perfect year-round treat.

4.8 oz package of dried sorrel

5 oz fresh ginger smashed

2 cups of sugar

12 cups water

Place water dried sorrel and ginger in a large pot on medium heat. Bring to a boil.

Allow to boil for about 3 minutes. Turn heat off and allow the ingredients to steep for 2-3 days. Allow to steep for at least 24 hours unrefrigerated. Refrigerate after the first day of steeping.

Once the sorrel have steeped for 2-3 days remove the ginger and strain the sorrel liquid into another large bowl or pot. Add the sugar. Stir the mixture to dissolve all of the sugar. Transfer to a glass bottle or drinking jug. Place in the refrigerator.

Serve chilled

*Rum can be added for an alcoholic drink