Sorrel
Updated June 3, 2021
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Ingredients
- 2quarts water
- 4cups dried hibiscus flowers
- 32-inch cinnamon sticks
- 32-inch pieces of peeled ginger
- 10whole cloves
Nutritional analysis per serving (4 servings)
43 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ingredients in a heavy pan over medium heat.
- Step 2
Bring to a boil, then lower heat and simmer for 10 minutes.
- Step 3
Cool mixture, then strain into a pitcher and chill. If it is very strong, dilute with filtered water to taste.
- Step 4
Serve with simple syrup and dark rum on the side, for guests to add (or not).
Private Notes
Comments
I grow the sorrel in my garden on the island of Saba, Dutch Caribbean. Sorrel is a type of Hibiscus. Actually, the flower petals are not used, but the deep red sepals surrounding the seed pod that develops after the flower itself falls from the plant. This is popular during special occasions, especially, Christmas. By the way, the United States Virgin Islands celebrate their Emancipation Day which was on July 3, 1848. I am thrilled that Juneteenth is celebrated as a national holiday.
Sorrel is so amazing and great for blood pressure! My partner works at a middle school in Baltimore City and has been making a lot for himself and his coworkers. People literally say they can feel it coursing through them... his version has seamoss, cinnamon of course and the ginger and simple syrup, but with a bit less cloves and the addition of cardamom, coriander (and a few other secret spices I think). I like the addition of a bit of allspice as well and sometimes use honey instead of sugar
Hi there, I just read in a Jamaican blog a tip that might be helpful...Leave to steep overnight or for at least twelve hours so that the flavour from the sorrel, cinnamon, ginger and pimento (allspice) is infused in the liquid.
It's not unique to just Jamaica. It has spread throughout the entire Caribbean, Latin and South America, from slavery. It's Sorrel drink. It can be made with or without wine, mixed with an overproof rum or other alcohol, sweetened with simple syrup, brown or cane sugar, or honey. Some brew with aromatics like cloves, ginger, cinnamon, allspice (also known as pimento) and star anise,bayy leaves, nutmeg, vanilla essence or mint. Others add citrus boost of lemon, lime, or orange.
Hi there, I just read in a Jamaican blog a tip that might be helpful...Leave to steep overnight or for at least twelve hours so that the flavour from the sorrel, cinnamon, ginger and pimento (allspice) is infused in the liquid.
I cheated with hibiscus tea bags, but kept everything else the same. Delicious hot (it was a blustery Juneteenth here!) and now it's in the fridge waiting for a warm day when it will be delicious on ice, with rum.