A true Christmas delight, Jamaican Sorrel Drink is a seasonal drink most commonly seen, and enjoyed, in the “Christmas months”. It is however available all year round and can be made from the comforts of home.
Crafting Jamaican Sorrel Drink is like capturing the essence of a Caribbean celebration in a bottle. This beloved recipe is a symphony of flavors, a festive melody that transports you to the lively spirit of the islands. Each step is a journey into the heart of tradition, and it’s a drink that brings back memories of joyous gatherings and the warmth of shared moments.
The process begins with 12 cups of water, brought to a lively boil. Meanwhile, I wash the sorrel, treating the vibrant red petals with care. Ginger, a Caribbean spice with a kick, is crushed or grated, adding a zesty note to the concoction.
In a stainless steel container, I combine the sorrel, ginger, a hint of orange peel, and aromatic cloves. The boiling water is then poured over this ensemble, creating an infusion that will become the heart and soul of the sorrel drink. The container is covered, and patience becomes a key ingredient as the mixture is left to steep for 24 hours.
Once the infusion is complete, it’s time to unveil the magic. I strain the mixture, revealing a rich, ruby-red liquid that holds the concentrated essence of the sorrel and spices.
Sugar is added, bringing a sweet counterpoint to the tartness of the sorrel. Rum and red wine join the mix, elevating the drink to a level of sophistication and adding a touch of Caribbean flair. With a thorough mix, the flavors harmonize, creating a balanced and delightful drink.
The sorrel drink is now ready to be enjoyed. It can be served over ice, offering a refreshing burst of flavors, or bottled and placed in the fridge to chill, ready to be savored at leisure. The kitchen is filled with the sweet, spicy aroma of the sorrel drink, a reminder of the vibrant Christmas celebrations that inspired this tradition.
Bring 12 cups of water to a boil.
Wash the sorrel and crush or grate the ginger.
Place the sorrel, ginger, orange peel and cloves in a stainless steel container.
Pour the boiling water in the stainless steel container, cover and leave to infuse for 24 hours.
Strain the mixture, add sugar, rum and red wine and mix well.
Serve over ice or bottle and place in the fridge to chill.
For an adult version, add a splash of dark rum or your favorite spirit. It adds depth and complexity to the drink.
Serve the sorrel drink well-chilled over ice for a refreshing experience. You can even freeze some sorrel concentrate into ice cubes for minimal dilution.
Adjust the sweetness to your liking. Some prefer a more tart flavor, while others enjoy a sweeter profile. Experiment with sugar or other sweeteners accordingly.
