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Sorrel Drink

A Caribbean and West Indian classic bright, tart, and floral beverage made from dried sorrel petals steeped with ginger, spices, and a touch of sweetness. Naturally caffeine-free and antioxidant packed, it can be served hot or cold.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Beverage
Cuisine: Caribbean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried sorrel petals packed, about 1 ounce
  • 1 piece fresh ginger about 2 inches long, sliced thin
  • 4 whole cloves
  • 1 cinnamon stick about 3 inches
  • 1 whole nutmeg or 1/4 teaspoon ground nutmeg
  • 2 allspice berries optional but recommended
  • 8 cups water
  • 1/2 to 3/4 cup sugar or sweetener of choice adjust to taste
  • Pinch of salt
  • 1/2 teaspoon vanilla extract optional

Equipment

  • Large pot (at least 2 quarts)
  • Fine-mesh strainer or cheesecloth
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Glass pitcher for storage
  • Optional: cinnamon stick for serving

Method
 

  1. Measure out 2 cups of dried sorrel petals and place them in a large pot. Give the pot a gentle shake to settle the petals evenly.
  2. Slice the fresh ginger into thin rounds without peeling it. Gather your cinnamon stick, cloves, allspice berries, and nutmeg near the pot.
  3. Pour 8 cups of cold water into the pot with the sorrel petals. Add the sliced ginger, cinnamon stick, cloves, allspice berries, and nutmeg. Stir gently to distribute all ingredients evenly.
  4. Place the pot over high heat and bring the mixture to a rolling boil, until the water turns a deep red color, about 2 minutes.
  5. Reduce the heat to medium-low and maintain a gentle simmer. Avoid boiling vigorously to prevent bitterness.
  6. Let the mixture steep undisturbed for 30 minutes to meld flavors and extract the tart, floral notes.
  7. After steeping, pour the hot liquid through a fine mesh strainer lined with cheesecloth into a glass pitcher. Press gently on the solids with the back of a spoon without forcing sediment through. Discard the solids.
  8. While the drink is still hot, stir in sugar or sweetener starting with 1/2 cup and adjust to taste. Add vanilla extract if using and stir well.
  9. Allow the drink to cool to room temperature, then refrigerate for at least 2 hours before serving. Serve chilled over ice with a cinnamon stick for garnish if desired.

Notes

Make the drink 24 hours ahead for maximum flavor development and a clearer color. Adjust sweetness to your preference. Can be served hot or cold. Use fresh, high-quality sorrel petals for best results.