Jamaican Sorrel Drink

recipe image

Author Notes

This is a traditional Jamaican drink that is based from a hibiscus flower that is harvested in the winter. It is slightly spiced and spiked with Jamaican white rum. Traditionally served during the Christmas holiday season, however, Jamaicans drink it at any celebratory occasion all year round. —Briana Riddock

  • Serves

  • 1 1/2 cups

    dried sorrel petals

  • 1

    cinnamon stick

  • 1 piece

    dried orange peel

  • 4

    whole cloves

  • 2 cups


  • 8 cups

    boiling water

  • 1/4 cup

    Jamaican white rum

  • 5

    pimento seeds (allspice seeds)

  • 1/4 cup

    freshly crushed ginger
  1. Bring water to a boil and remove from the heat. Add sorrel petals, cinnamon, orange peel, cloves, sugar, ginger, and pimento seeds. Allow ingredients to steep for 4 hours. (If you have more time allow mixture to steep over night.)
  2. Strain the drink with a fine mesh strainer and stir in the rum. Refrigerate the drink and serve chilled.

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