Sorrel can be called the flavor of Christmas in Jamaica. Not just for the Christmas meal, this bright red drink is served at gatherings and enjoyed at home the moment the season starts. Some add sugar while others like it tart, some prefer the underlying hint of ginger to have a bit more kick, and many enjoy the alcohol laced version, especially at parties.
It is the flowers from a plant from the Hibiscus family, which turn deep red in November and December, which form the basis of the delicious drink we all enjoy in vast quantities throughout the season. Nowadays however, local juice companies offer the drink by the gallon and it can be purchased in any local supermarket.
If you want to try making your own at home, check out the recipe below.
2 pound(s) sorrel
1 ounce(s) ginger
1 piece(s) dried orange peel
6 whole cloves
12 cup(s) boiling water
2 cup(s) sugar
1/4 cup(s) white rum (optional)
1 cup(s) red wine (optional)
A few grains of rice
Wash sorrel, crush or grate ginger.
Place sorrel, ginger, orange peel and cloves in a stainless steel container.
Pour on boiling water, cover and leave to infuse for 24 hours. Strain, add sugar, rum and red wine and mix well.
Pour into bottles adding a few grains of rice to each bottle.
Allow to remain for at least one day. Serve chilled
For more quintessential Jamaican drink recipes, visit our drink recipe page
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