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There’s nothing quite like a glass of homemade sorrel during the holidays. Its bold ruby color, fragrant spices, and bright, tart finish make it a staple across Jamaica and the wider English-speaking Caribbean—especially at Christmas. I’ve been making sorrel for as long as I can remember, and every year it brings back the same warm feeling of togetherness, celebration, and home.
What Is Sorrel?
Sorrel, the hibiscus calyx that gives this drink its signature color and tang, is one of the most recognizable flavors of a Jamaican Christmas. Traditionally steeped with warming spices and fresh herbs, sorrel is enjoyed throughout the holiday season and often paired with Christmas dinner, festive gatherings, or an adults-only splash of white rum.
What Makes This Recipe Special
This version leans into bold ginger, whole spices, and a mix of fresh herbs to create a deep, layered flavor. A long steep brings out the best of the dried sorrel, resulting in a drink that’s refreshing, aromatic, and perfect for serving a crowd.
Ingredients You’ll Need
- Dried Sorrel – deep floral notes and distinct ruby color
- Fresh Ginger – adds a signature zing
- Warm Spices – cinnamon, nutmeg, and allspice
- Fresh Herbs – thyme, rosemary, culantro, mint, and sage
- Lemon – provides a crisp, refreshing citrus endnote
How to Make Jamaican Sorrel
It starts with a fragrant base of spices, ginger, and water brought to a boil. Then, the sorrel and herbs are added. Everything simmers together before steeping for hours to develop that signature holiday richness. Once fully cooled, the mixture is strained and sweetened to taste with sugar and lemon. Chill it down, add rum if you like, and it’s ready to serve.
Jamaican Sorrel Drink
Ingredients
- 1 tsp allspice berries
- 1 cinnamon stick
- 1 whole nutmeg, quartered
- 4 oz fresh ginger, peeled and smashed
- 1 gallon water, divided
- 8 oz dried sorrel, rinsed
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 culantro leaves
- 2 mint leaves, leaves picked
- 2 sage sprigs, leaves picked
- 1 cup granulated sugar, or to taste
- 1 lemon, juiced
- white rum, to taste
Instructions
- Place the allspice, cinnamon, nutmeg, ginger, and 14 cups of the water in a large pot. Cover and bring to a boil over medium-high heat.
- Add the sorrel, thyme, rosemary, culantro, mint, and sage. Give it a light stir, then reduce the heat to medium-low. Cover and let simmer for 15 minutes. Remove from heat.
- Let the sorrel mixture cool completely at room temperature, at least 4hours or up to 12 hours.
- Strain the cooled mixture into a large (1–1½-gallon) pitcher. Discard the solids.
- Stir the sugar and lemon juice into the drink mixture in the pitcher. Ifusing, stir in white rum to taste. Add more of the remaining 2 cups water asdesired.
- Serve chilled or over ice.
Like this? Leave a comment below!How to store
Store the refrigerator for up to one week if non-alcoholic. If alcohol was added, it can last up to one month for optimal flavor.
