"Sorrel" in Jamaica refers to the dried red sepals of a type of hibiscus (roselle). Steeped with warm spices and sweetened, it makes a stunning crimson drink that appears on every table at Christmas — often spiked with a little white rum for the grown-ups.
Ingredients
- 2 cups dried sorrel (hibiscus sepals)
- 1 thumb fresh ginger, sliced
- 8 pimento (allspice) berries
- 6 cloves + 1 cinnamon stick
- Peel of 1 orange (optional)
- 8 cups water
- Sugar to taste (about 1–1½ cups)
- Optional: white rum, to taste
Method
- Bring the water to a boil with the ginger, pimento, cloves and cinnamon. Let it bubble a couple of minutes to release the spices.
- Put the dried sorrel and orange peel in a large heatproof jug or pot, then pour the hot spiced water over them.
- Cover and leave to steep at room temperature for at least 8 hours, and up to 24 — the longer it sits, the deeper the red and the bolder the flavor.
- Strain out the sorrel and spices through a fine sieve. Stir in sugar to taste while the liquid is still slightly warm so it dissolves.
- Chill well and serve over plenty of ice. For an adult version, add white rum to taste once it's cooled.
🎄 Make it ahead
Sorrel actually improves after a day or two in the fridge, and keeps about a week. Make a big batch before the holidays and top up glasses as guests arrive.
Jamaica’s Christmas in a glass
Sorrel is the taste of a Jamaican Christmas — a jewel-red drink steeped from the dried calyces of the hibiscus (roselle) flower, spiced with ginger and pimento. Tart, floral and refreshing, it's brewed by the gallon for the holidays and often spiked with white rum for the grown-ups.
One sip and you understand why no Jamaican Christmas table is without it.
Ingredient notes & substitutions
- Sorrel — dried sorrel (roselle/hibiscus) calyces; fresh when they're in season.
- Ginger — a generous amount, for warmth and bite.
- Pimento (allspice), cinnamon and clove — the warm spice backbone.
- Sugar — to taste, added after steeping.
- Optional — a strip of orange peel and a splash of white rum or wine.
🔥 Pro tips
Steep, don't hard-boil. Pour just-boiled water over the sorrel, ginger and spices and let it sit for at least a few hours, ideally overnight — longer steeping means deeper colour and flavour. Strain, sweeten to taste, and chill it well. Like most good things, it's better the next day.
Common mistakes to avoid
- Boiling it hard. That dulls the bright, floral flavour — steep instead.
- Not steeping long enough. A short steep gives weak, pale sorrel.
- Sweetening before you taste. Add sugar at the end, gradually.
- Serving it warm. Sorrel shines ice-cold.
What to serve with sorrel
- Alongside jerk chicken or curry goat.
- With Christmas cake or any spicy meal it can cool.
- Over plenty of ice, with or without a splash of rum.
Storage & reheating
Sorrel keeps for 1–2 weeks in a sealed bottle in the fridge, and the flavour deepens over the first few days. It also freezes well, so you can make a big batch for the season.
Sorrel FAQ
What is sorrel made from?
The dried calyces of the roselle (hibiscus) flower, steeped with ginger and warm spices. It's unrelated to the leafy herb also called sorrel.
Is sorrel the same as hibiscus tea?
They come from the same flower, but Jamaican sorrel is spiced with ginger and pimento and served sweet and cold as a festive drink.
Do I have to add rum?
No. Sorrel is delicious alcohol-free; the rum (or wine) is an optional grown-up addition for the holidays.
How long does sorrel keep?
1–2 weeks refrigerated in a sealed bottle, and it freezes well for longer storage.
Why is my sorrel bitter?
Usually too much clove or steeping the woody stems too long. Steep mainly the calyces and go easy on the spices.