Yoribang
DrinkCaribbeanFree to use

Sorrel Drink

A ruby-red Christmas drink of hibiscus sepals steeped with ginger, cloves, and cinnamon.

Serves 8

Prep 10 min

Cook 20 min

Sorrel Drink
Photo: claralieu, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 4 cups dried sorrel (hibiscus)
  • 3 inch piece ginger, sliced
  • 6 cloves
  • 2 cinnamon sticks
  • 1 strip orange peel
  • 8 cups boiling water
  • 1 cup sugar, or to taste
  • Ice cubes

Steps

  1. Step 1. Put the sorrel, ginger, cloves, cinnamon, and orange peel in a large bowl or pot.

  2. Step 2. Pour in the boiling water, cover, and steep for 8 hours or overnight.

  3. Step 3. Strain well and stir in the sugar until dissolved.

  4. Step 4. Chill and serve over ice.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.