Sorrel is a beloved Caribbean holiday beverage made from roselle hibiscus petals, simmered with warm spices and sweetened to taste. Deep ruby red, lightly tart, and fragrant with cinnamon and clove, it's a drink that signals Christmas has officially arrived.
In Trinidadian households, sorrel is more than just a drink - it's a tradition. It's made in big batches during the holiday season, stored in the fridge, and poured generously for guests throughout Christmas and New Year's celebrations. I recently had it at a winter wedding in Trinidad, too!
Every family has their own version, and this recipe is the one my mother-in-law has made every Christmas for as long as I've known her that she graciously shared with me. I made it a point to grow roselle hibiscus at home where it loves the heat in Arizona, even thriving in the hottest radiated heat, so that we could carry on the tradition my husband so loves.
This version is classic and unfussy: hibiscus, water, cinnamon, clove, and sugar. No shortcuts, no bottled syrups - just time and a slow, patient infusion that makes sorrel taste better with every passing hour.
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Why You'll love this Recipe
- Deeply traditional - A classic Christmas drink in Caribbean homes and shared by my mother-in-law
- Naturally festive - Bright color, warming spices, and holiday nostalgia.
- Make-ahead friendly - Tastes even better after resting overnight and stores well in the refrigerator
- Easy to customize - Adjust sweetness or spice to taste. Continue to simmer to make a syrup or add fresh lemon juice to make a hibiscus lemonade
- Naturally caffeine-free
In Mexico and Central America, it's known as agua de jamaica and is typically served chilled with sugar and lime. In West Africa, hibiscus drinks like bissap are deeply cultural and often flavored with mint or ginger. In South and Southeast Asia, roselle is used in syrups, teas, chutney, and preserves.
Ingredients - Notes and Substitutions
Sorrel is made from roselle hibiscus petals, specifically Hibiscus sabdariffa, steeped in hot water with warming spices like cinnamon and clove. The drink is strained, sweetened, and chilled, resulting in a vibrant, tart-sweet beverage that's both refreshing and cozy.
While hibiscus drinks exist across many cultures, Caribbean sorrel is traditionally associated with Christmas due to it's red color and it's harvested in the winter time. It's often served alongside festive foods and can be enjoyed as-is or spiked with rum for adults.
- Roselle (Hibiscus) - Fresh roselle hibiscus calyces produces the most vibrant flavor, but dried hibiscus works beautifully and is often easier to find. Dried petals are more concentrated, so you'll need less. It'll also produce a darker color than the fresh calyces.
- Once the weather cools in late fall, the shrub produces flowers that eventually fall off, leaving the calyx to swell around the seed which is what we use for hibiscus tea. The seed can also be boiled in water for natural pectin.
- Warm Spices - Cinnamon sticks and whole cloves add warmth without overpowering the floral tartness of the hibiscus. Keep it simple - this drink shines with just the hibiscus.
- Sugar - Granulated sugar is traditional. You can adjust sweetness to taste after straining. Some families prefer it lightly sweetened, others richer and syrupy.
Other versions add more spices, especially like cloves, allspice, and bay leaf. Orange peels with the pith removed as well as fresh ginger are also common additions.
To spike it, add some spiced rum!
How to Make Sorrel
If you're using freshly harvested calyces, be sure to wash them well. Peel the red calyx and remove the round seed pod inside.
Bring water to a boil with cinnamon sticks and cloves. Add roselle hibiscus, turn off heat, and cover.
Let steep until fully cooled (minimum 2-4 hours, overnight preferred).
Strain, sweeten, and chill before serving.
Dilute with water if it's too strong.
The key to good sorrel is time. Letting the hibiscus steep slowly allows the deeply red color, flavor, and warmth from the spices to fully develop.
Expert Tips and Tricks
- Overnight steeping is key for the deepest color and flavor
- Don't boil the hibiscus - it can turn bitter
- Sweeten after straining so you don't overshoot
- Serve plain or with ice; add rum per glass, not the whole batch
- A tip from my brother-in-law - If using fresh calyces, save them to make chutney!
Large Batch Instructions
To make a larger batch, increase the hibiscus and water proportionally. When scaling beyond a single batch, slightly reduce the amount of whole spices so they don't overpower the drink. Always add sugar to taste after steeping, especially when making a big batch. Hibiscus becomes more tart as it concentrates, so it's best to sweeten gradually.
For a party batch (~16 servings)
- 1 cup dried hibiscus
- 16 cups water
- 3 cinnamon sticks
- 7-8 cloves
- Sugar to taste (about 2-3 cups)
You can also make a strong sorrel concentrate and dilute with cold water or ice when serving, which is what we usually do.
Storage Suggestions
Store the brewed sorrel in a sanitized airtight glass bottle in the refrigerator for up to a week, but it tastes best within 2-3 days of making it.
It can also be frozen in ice cube trays and transferred to a ziploc bag to store for up to a year. Simply defrost it in the fridge a day before consuming.
More Tea Drinks to try
Recipe
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Trinidadian Sorrel Drink
Ingredients
- 1 pound roselle hibiscus, fresh or ¼ cup dried
- 4 cups water
- 2 cinnamon stick
- 2 cloves
- 1 cup sugar, or to taste
Instructions
- In a large saucepan, bring water, cinnamon sticks, and cloves to a boil.
- Add the roselle hibiscus, stir once, then turn off the heat.
- Cover and allow to steep until completely cooled, at least 2 hours or overnight for best flavor.
- Strain the liquid into a pitcher, pressing gently on the hibiscus.
- Stir in sugar until fully dissolved. Adjust sweetness or dilute with water to taste.
- Chill before serving or serve over ice.
Notes
- Refrigerator: Store in a sealed container for up to 7 days
- Flavor deepens over time; stir before serving
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