How to Make Jamaican Sorrel Drink | A Caribbean Christmas Drink

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness while brown sugar is often cheaper.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar tartness, and vinegar can be a cost-effective substitute.

Wash the sorrel in a bowl of water and rinse three times.

Bring 20 cups of water to a boil in a 7.3 quart dutch oven.

Add 1 pound of grated ginger to the boiling water and let it boil for about 10 minutes.

Add the washed sorrel to the pot and let it boil for 3 to 5 minutes.

Cover the pot and let it steep on the countertop for a minimum of 2 days and a maximum of 5 days.

Strain the mixture through a cheesecloth over an extra large bowl, then strain it through a fine mesh drainer two more times.

Gradually add 4.5 cups of sugar to the strained liquid, stirring until dissolved and adjusting to taste.

Optionally, add 6 tablespoons each of Jamaican white rum and red label wine, adjusting to taste.

Bottle the sorrel drink using a funnel if serving within a few days, or add dried rice for longer preservation.

Let the sorrel sit in the refrigerator overnight before serving.

Cooking Techniques

Equipment Needed

Spice Level: