Jamaican Sorrel Drink Recipe
Enjoy this refreshing and delicious Jamaican sorrel drink recipe!🍹
INGREDIENTS
- 4 cups fresh sorrel (or 2 cups dried sorrel)
- 1 large piece of fresh ginger, about 2 inches, roughly chopped or grated
- 10 pimento (allspice) berries
- 7 cups water
- 1 cinnamon stick
- 2 cups sugar (adjust to taste)
- 1 cup Jamaican white rum (optional—Adjust the amount to suit your taste.)
INSTRUCTIONS
Preparation:
- Fresh sorrel may sometimes have seeds. If using fresh sorrel, inspect it carefully and remove any seeds you find.
Wash the Sorrel:
- Rinse the sorrel thoroughly under cool water and drain well.
Combine Ingredients:
- In a large stainless steel pot, add the cleaned sorrel, ginger, pimento berries and about 7 cups of water. (Add enough water to cover the sorrel in the pot).
Boil:
- Bring the mixture to a boil over medium-high heat. Once it begins to boil, let it simmer for 7-10 minutes, then turn off the heat.
Steep:
- Cover the pot and allow the mixture to steep overnight, or for at least 12 hours, to let the flavors develop fully.
Strain:
- Using a fine mesh strainer or cheesecloth, strain the liquid into a large bowl. Press down on the solids with a spoon to extract as much liquid as possible. If needed, repeat this process 2-3 times to ensure the drink is smooth.
Sweeten:
- Stir in sugar to taste.
Add Rum (Optional):
- If desired, mix in Jamaican rum and stir well.
Chill and Serve:
- Transfer to bottles or a large pitcher, and refrigerate until thoroughly chilled. Serve cold, over ice if you prefer.
NOTES
- When sourcing sorrel, ensure it's from the Hibiscus sabdariffa plant, as explained in the FAQs above. Avoid using the common hibiscus flowers found in gardens.
- Ginger can vary in strength, so adjust to your taste. The ginger should complement, not overpower the sorrel flavor.
- White rum, like Wray & Nephew, works best, but dark rum can also be used