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–+ servings
overhead photo of sorrel dink being poured and multiple glasses being grabbed

Jamaican Sorrel Drink

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Prep Time: 10 minutes
Steep time: 6 hours
Course: dinner, Drinks, Happy Hour
Cuisine: Caribbean, Jamaican
Keyword: christmas sorrel, hibiscus drink, jamaican sorrel drink
Servings: 1 half gallon
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 large pot with lid
  • cheesecloth
  • 1 pitcher with at least half gallon capacity

Ingredients

  • 3 ounces dried sorrel hibiscus leaves
  • 7½ cups water
  • 2 ounces ginger grated or chopped
  • 1 large orange
  • 2 medium/large limes
  • 1 TBSP allspice ground
  • ½ tsp nutmeg
  • 1¼ tsp cinnamon
  • ¼ cups port wine optional (see post for recommendation)
  • 1 TBSP white rum optional (see post for recommendation)
  • granulated sugar to taste

Instructions

  • Add water to a pot and bring to boil. While water boils peel the orange, saving the rind and set aside.
  • Turn off heat just before adding dried sorrel leaves, ginger, allspice, nutmeg, cinnamon and the orange rind to the pot.
  • Allow to steep, covered for at least 6 hours, preferably overnight.
  • Strain twice through cheesecloth into pitcher.
  • If using, add rum and wine.
  • Add juice from limes, previously peeled orange and sugar to taste. Store in the refrigerator and enjoy within 7 days.
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