Sorrel Drink
A ruby-red hibiscus infusion with ginger, cloves and a bright squeeze of lime.
Trinidad & Tobago · Drinks · 75 min
DeSabor Kitchen · Published · Updated · 65 / 10 / 75 min · 6 · Trinidad & Tobago
Jump to RecipeSorrel here means hibiscus calyces, not the leafy sour herb. Steeping extracts color and tartness; a long rolling boil can make the drink harsher. Chill fully before adding ice so it is not diluted immediately.
The Story Behind the Dish
Sorrel drinks are enjoyed across the Caribbean, including Trinidad and Tobago, often during the holiday season. Spices and sweetness differ by household.
Ingredients
- 50 g dried hibiscus calyces, food-grade
- 1.5 litres water
- 30 g fresh ginger, sliced; 4 cloves
- 100 g sugar, or to taste
- 2 tbsp lime juice; ice for serving
Instructions
- Rinse hibiscus briefly. Bring water, ginger and cloves to a boil; simmer 5 minutes.
- Add hibiscus, turn off heat, cover and steep 1 hour.
- Strain into a heatproof jug, dissolve sugar while still warm and add lime juice. Cool, then refrigerate until cold.
- Serve over ice. Store refrigerated and use within 3 days.
Cook's Tips
- Allow extra time for chilling after the 1-hour steep. Sorrel here means hibiscus, not the green leafy herb.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve cold over ice in small glasses. Taste after chilling, because sweetness is less pronounced when cold; offer extra syrup separately rather than sweetening every glass automatically.
Variations & Substitutions
Adjust ginger or cloves modestly for a different spice balance. Some festive versions contain alcohol; this recipe is explicitly nonalcoholic and suitable for serving without rum.
Food-grade dried hibiscus sold as flor de Jamaica works for this infusion. Fresh calyces need different amounts and preparation. Do not use decorative flowers or garden material of uncertain identity.
Storage & Reheating
Cool the strained infusion promptly and refrigerate in a clean covered jug at 4°C or below. Use within 3 days; keep ice and any fresh garnish separate.
No reheating is needed: serve chilled. If enjoying it warm instead, heat only a portion gently without boiling repeatedly, then drink promptly.
The DeSabor Table
- Sorrel Drink — Snack