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Loading...A beloved Guyanese holiday favorite, this ruby-red sorrel drink is brewed from dried hibiscus sepals and warm island spices. The result is sweet, tangy, gently spiced, and deeply refreshing when poured over plenty of ice. Make a big batch — it only gets better as it chills.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings8
Yield8 cups (8 servings)
Nutrition Facts
Per serving (estimated)
- 160 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 41 gCarbs
- 0.5 gFiber
- 38 gSugar
- 0 gProtein
- 10 mgSodium
- 65 mgPotassium
- 25 mgCalcium
- 0.5 mgIron
- 4 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the Drink Base
- 2 cups (50 g) dried sorrel / hibiscus sepals, rinsed
- 8 cups cold water
- 1 (4-inch) piece fresh ginger, peeled and thinly sliced
- 6 whole cloves
- 2 cinnamon sticks
- 2 star anise pods
- 2 bay leaves
For Sweetening and Finishing
- 1 1/2 cups granulated sugar (or to taste)
- 1/4 cup freshly squeezed lime juice (from about 2 limes)
- 1 teaspoon finely grated lime zest (optional)
- Ice cubes, for serving
- Lime wheels and cinnamon sticks, for garnish
Directions
- Rinse the dried sorrel sepals in a colander under cool running water and drain well to remove any dust or grit.
- In a large heavy-bottomed pot, combine the water, ginger, cloves, cinnamon sticks, star anise, and bay leaves. Bring to a rolling boil over high heat, then reduce to a low simmer for 10 minutes to bloom the spices.
- Stir in the rinsed sorrel, pressing the sepals down with a wooden spoon so they stay submerged. Return to a gentle simmer and cook for 20 minutes.
- Remove the pot from the heat, cover, and let the mixture steep for at least 1 hour (or up to 4 hours) to deepen the ruby color and flavor.
- Strain the liquid through a fine-mesh sieve lined with cheesecloth into a large pitcher or bowl, pressing gently on the solids to release all the liquid; discard the spent spices and sepals.
- While the liquid is still warm, stir in the sugar until fully dissolved, then mix in the lime juice and zest, if using. Taste and adjust the sweetness or tartness as you like.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled; the flavor continues to develop as it cools.
- Serve over plenty of ice in tall glasses, garnished with lime wheels and a cinnamon stick.
Cook’s Notes
- For an even deeper ruby color and bolder flavor, let the steeped sorrel sit overnight in the refrigerator before straining and sweetening.
- For an adult version, stir 1 to 2 ounces of dark or white rum into each glass when serving — a traditional Caribbean holiday twist.
- The unsweetened concentrate keeps well in a sealed jar in the refrigerator for up to 2 weeks; dilute with cold water and ice to taste when serving.
- If you can't find Caribbean-style dried sorrel, look for dried hibiscus flowers labeled 'flor de Jamaica' or roselle calyces in the tea aisle.
- Freeze leftover sorrel into ice cubes — they keep glasses cold without diluting the drink and look beautiful in clear tumblers.
