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–+ servings
overhead photo of sorrel dink being poured and multiple glasses being grabbed
Ainseanlea @ The Stush Kitchen

Jamaican Sorrel Drink

5 from 2 votes
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Prep Time 10 minutes
Steep time 6 hours
Servings: 1 half gallon
Course: dinner, Drinks, Happy Hour
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method

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

Equipment

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

Method
 

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

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