Three glasses and a green glass pitcher filled with dark red liquid, orange slices, and cinnamon sticks. Spices scattered on a wooden table.

A dimly lit image shows a pitcher and two glasses of dark liquid with orange slices and cinnamon sticks.

Jamaican Sorrel

By Sweet July

The holiday season just isn’t complete in our home without sorrel.

This traditional recipe is a staple for Jamaican family gatherings.

The tartness of the sorrel, also known as hibiscus, is well-balanced with the spice from the ginger, cloves and cinnamon—making this the perfect drink to get you in the spirit of the holiday season! You can enjoy sorrel without the rum, but we like to add it in ours for extra warmth. Served in Lakeshore Glassware - Pitcher.

Three glasses and a pitcher of dark liquid sit on a wooden table with spices scattered around, against a teal background.

Ingredients

2 lbs sorrel/hibiscus, trimmed

6 cups water

2 cloves

1 cinnamon stick

2 tsp vanilla

2 inches peeled ginger

Peel of one lemon

Peel of one orange

1 1/2 cups brown sugar

1 1/2 cups spiced rum for serving

Instructions

step 1

Place all items except the rum into a large pot and simmer for 40-45 mins.

step 2

Allow to cool and chill overnight.

step 3

Strain the cooled pot and mix with rum. Serve chilled over ice.

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Jamaican Sorrel

This traditional recipe is a staple for Jamaican family gatherings.

Ingredients