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Sorrel Drink

This Caribbean sorrel drink is a bright, tart, and refreshing beverage made from dried sorrel flowers steeped with warm spices like ginger, cloves, and cinnamon. Ready in under 30 minutes, this naturally vibrant drink strikes the perfect balance between tart and sweet with no artificial ingredients.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Drinks and Beverages
Cuisine: Caribbean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried sorrel flowers loosely packed
  • 8 cups water
  • 1 cup sugar or to taste
  • 2 ounces fresh ginger sliced, or 1 tablespoon ground
  • 8 to 10 whole cloves
  • 1 cinnamon stick broken in half
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 2 cups additional water for diluting the concentrate

Equipment

  • Large pot or saucepan (4 to 5 quarts)
  • Strainer or fine-mesh sieve
  • Cheesecloth or clean kitchen cloth
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Glass pitcher for serving
  • Bottles or containers for storage

Method
 

  1. Place dried sorrel flowers in a strainer and rinse quickly under cool running water to remove any dust or debris, about 30 seconds.
  2. Pour 8 cups of water into a large pot and add the ginger slices, cloves, and cinnamon stick.
  3. Set the heat to high and bring the spiced water to a rolling boil, about 5 minutes.
  4. Once the water boils, remove the pot from heat and stir in the rinsed sorrel flowers.
  5. Cover the pot with a lid and let steep for 20 to 30 minutes, depending on desired depth of color and flavor.
  6. Place a strainer lined with cheesecloth over a large pitcher and carefully pour the sorrel mixture through to catch all the solids. Press gently on the sorrel with the back of a spoon to extract every bit of flavor, then discard the spent flowers and spices.
  7. Stir in 1 cup of sugar and the vanilla extract while the concentrate is still warm. Taste and add more sugar if desired.
  8. Let the concentrate cool to room temperature, then stir in 1 to 2 cups of additional water depending on desired strength. Pour over ice and serve.

Notes

Make this as a concentrate and keep it in the fridge for up to two weeks, then dilute it with sparkling water or still water each time you want a glass. Start with less sugar and add more if needed. Fresh hibiscus flowers can substitute for dried sorrel. Store concentrate in an airtight glass bottle in the refrigerator for up to two weeks or freeze in ice cube trays for up to three months.