Sorrel

A deep-red, spiced hibiscus drink brewed with ginger, cinnamon and cloves. The taste of a Trinbago Christmas.

Drinks

8 hr 30 min est.
Serves 8
Easy

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Trini

30 September 2026

12 October 2026

A glass of deep red hibiscus (sorrel) drink on a set table

In Trinidad and Tobago, sorrel means the bright red sepals of the roselle plant (Hibiscus sabdariffa), which come into season around Christmas. Steeped with ginger and spices and sweetened, they make a tart, ruby-red drink that fills fridges from December into the New Year.

It is served cold, often with ice. Some adults add a splash of rum; this recipe is alcohol-free.

The recipe

Sorrel

Prep: 15 min
Cook: 15 min
Steeping: 8 hr
Total: 8 hr 30 min
Serves: 8
Makes: About 2 litres

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

4 cups (about 4 oz / 115 g) fresh sorrel sepals, or 2 cups (60 g) dried
2 inch (5 cm) piece fresh ginger, sliced
1 cinnamon stick
6 whole cloves
2 strips orange peel
1 bay leaf
8 cups (2 litres) water
1 cup (200 g) sugar, or to taste

Method

If using fresh sorrel, remove the seed pods from the centre of each flower and rinse the red sepals well.
Put the sorrel, ginger, cinnamon, cloves, orange peel and bay leaf in a large pot with the water.
Bring to a boil, then simmer for 10 minutes.
Take off the heat, cover, and leave to steep for at least 8 hours or overnight.
Strain through a fine sieve, pressing the sorrel to extract all the liquid.
Stir in sugar to taste until dissolved. Chill well and serve over ice.