How to make Caribbean sorrel drink for Christmas
The deep red color and warming flavor of this Caribbean sorrel drink is guaranteed to put you in a festive mood! This non-alcoholic favorite is made with tangy sorrel and gently spiced with cloves and cinnamon. It’s my go-to drink for Christmas time.
Caribbean sorrel drink, usually just called “sorrel”, is a holiday staple across the region, from Christmas right through New Year’s. As soon as glasses of it showed up growing up, I knew Christmas was close.
While you’ll see a lot of “Jamaican sorrel drink” recipes online, sorrel is made all over the Caribbean, Latin America, and even parts of Africa. It’s not just a Jamaican thing.
This recipe is super straightforward. The zesty flavor of sorrel is sweetened with sugar and paired with warm spices like cloves and cinnamon—it almost tastes like a spiced cranberry lemonade!
If you’re in the mood for something boozy, you can easily add a splash of rum. It blends beautifully with the spices.
Traditionally, sorrel is steeped for a long time to develop its deep red color and signature flavor. But to make things quicker during family prep, I briefly boil the ingredients, which means it only needs to steep for an hour or so.
I’m excited to show you how to make this drink—it’s a tradition my family treasures. And it gives non-alcoholic drinkers something more exciting than juice or soda at holiday gatherings!
What is sorrel?
There are two kinds of sorrel, so you want to make sure you’re using the right one for this drink! If you’re picturing leafy green sorrel, that’s not it.
The sorrel we use for this festive drink comes from the hibiscus flower, also known as Jamaican sorrel, agua de Jamaica, Flor de Jamaica, or Hibiscus sabdariffa. It’s bright red and tart—similar to cranberry in both color and taste.
You can usually find it dried (or fresh if you’re lucky!) at Caribbean, Latin American, or Asian grocery stores. It’s sometimes sold as hibiscus tea. I personally love using the Carib brand, which I find gives the boldest flavor.
You might also hear it called roselle, Florida cranberry, or red sorrel. Whatever the name, it brings that signature flavor and color to many Caribbean recipes, like my sorrel BBQ sauce or these sorrel wings.
What is Caribbean sorrel drink?
Caribbean sorrel drink is made by steeping dried sorrel petals with warm spices like cloves and cinnamon to create a bold, tart, and slightly spicy drink with a striking red color.
It’s usually served cold, refreshing and festive, especially during the holidays.
Like many Caribbean recipes, sorrel varies from island to island and even household to household. I’m sharing my go-to version, plus some popular variations to help you make it your own.
Just a quick warning: that gorgeous red color? Yeah—it stains. So be careful with your favorite holiday outfit!
How to make sorrel drink
Ingredient notes
Here’s what you’ll need to make this festive drink:
- Dried sorrel (hibiscus): The star of the show! Look for it in Caribbean or Asian markets—or online.
- Whole cloves & cinnamon sticks: These warm spices steep beautifully and add that cozy holiday flavor.
- Sugar: White sugar dissolves quickly and keeps the drink bright. You can also use cane sugar, brown sugar, or even simple syrup.
- Mixed essence: A Caribbean pantry staple! Usually a blend of vanilla, almond, and citrus extracts, it adds a sweet, fruity depth to the drink.
Instructions
- Boil the water.
In a large pot, bring your water to a boil over medium heat. - Add the sorrel and spices.
Toss in the dried sorrel petals, cloves, and cinnamon sticks. Let it boil for about 10 minutes to infuse those warm flavors. - Steep.
Remove the pot from heat, cover it, and let everything steep for at least 1 hour. The longer it steeps, the stronger and richer the flavor will be.
- Strain the mixture.
Once the liquid has cooled to room temperature, strain it through a fine sieve to remove the petals and spices.
- Dilute and sweeten.
Pour the sorrel concentrate into a large pitcher or jug. Add water a few cups at a time, then stir in your sugar. Taste and adjust both water and sugar until the drink is just how you like it. - Chill and serve.
Serve your sorrel over ice. Garnish with a twist of orange peel if you like. It’s perfect on its own—or as a base for sorrel rum punch!
Tips & Variations
Here are a few points to keep in mind when preparing this drink:
- Cover while steeping. Keep the pot covered while steeping to lock in heat and deepen the flavor.
- Using fresh sorrel? Be sure to wash it thoroughly to remove any debris. You’ll also need to double the amount since dried sorrel is more concentrated.
- Add extra flavor:
- Throw in a strip of orange peel during the boil for a citrusy twist.
- A piece of fresh ginger root adds a fiery kick.
- Feeling festive? Stir in some Stone’s ginger wine or white rum while sweetening—start small and adjust to your liking.
- Try extra spices: Some versions, like the Jamaican style, include allspice (pimento) berries or star anise for even more depth.Once you’ve made the drink, don’t throw out the flowers! See my notes below on how to reuse the flowers.
- If using fresh from the sorrel plant, make sure you wash the sorrel to get rid of any debris.
Storage and leftovers
- Store your sorrel in sterilized glass bottles or jars (I like to reuse rum bottles or mason jars). Keep it chilled in the fridge, and it’ll last for up to 2 weeks—perfect for making ahead during the busy holiday season.
- Don’t toss those petals!
- Bake or jam it up: Leftover sorrel can be turned into sorrel cake or a tangy sorrel jam. Just simmer with sugar and a splash of water until thick and jammy.
- Reuse: You can reboil the strained flowers with fresh water to make a lighter batch of sorrel. It won’t be as strong, but it still hits.
This sorrel drink is one of the most iconic beverages of the Caribbean holiday season. Once you’ve made it, you can enjoy it chilled, spiked with rum, or even turned into something new!
Let me know how yours turns out, drop a comment below and leave a review in the recipe card.
More sorrel creations
Want more festive Caribbean drinks? Check out:
Recipe
How to Make Sorrel Drink
Ingredients
Method
- In a large pot, combine dried sorrel, 4 cups of water, cinnamon sticks, and cloves.
- Bring to a high boil, then reduce to a rolling boil and let simmer for 8 minutes.
- Remove from heat, cover, and steep for at least 1 hour (or overnight on the counter).
- Strain the liquid into a large pitcher. (You should get about 2 3/4 cups of concentrate.)
- Taste for acidity. Stir in the remaining 4 cups of water, sugar, and bitters. Adjust sweetness and flavor to taste.
- Chill in the fridge. Serve over ice.
