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Jamaican Sorrel Drink

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Ruby-red Jamaican sorrel drink with ice, lime, ginger, and dried hibiscus.
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Jamaican sorrel is a festive hibiscus drink steeped with ginger and warm spices, then sweetened and served chilled over ice.

A brief simmer extracts the ruby color and spice, while a longer covered steep gives the drink its deep floral flavor without making the hibiscus harsh.

Strain the infusion while it is still warm, then sweeten before chilling so the sugar dissolves completely and the finished drink stays clear.

Serving Suggestions

Serve over ice with a lime wedge, or top with a little sparkling water for a lighter cooler. Add the optional rum only after the drink has cooled.

Ruby hibiscus sorrel infusion being strained into a glass pitcher beside ginger and spices.

Recipe Notes

The strained sorrel keeps refrigerated for up to five days. Adjust the sugar after chilling because cold drinks taste less sweet, and leave out the rum for a family-friendly version.

Ruby-red Jamaican sorrel drink with ice, lime, ginger, and dried hibiscus.

Jamaican Sorrel Drink

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A ruby hibiscus drink infused with ginger, cinnamon, cloves, lime, and optional rum.
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Prep Time 15 minutes
Cook Time 15 minutes
Steeping 2 hours
Total Time 2 hours 30 minutes
Servings: 8 cups
Course: Drinks
Cuisine: Jamaican
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Sorrel Infusion
  • 2 cups dried hibiscus flowers sorrel petals
  • 8 cups water plus more for dilution if needed
  • 4 oz fresh ginger thinly sliced and lightly crushed
  • 2 sticks cinnamon
  • 1 tsp whole cloves
  • 6 berries whole allspice lightly crushed
  • 1 large orange peel only, no white pith
Sweeten and Finish
  • 1 cup light brown sugar or to taste
  • 1/4 cup lime juice fresh
  • 3/4 cup golden rum optional
  • 4 cups ice for serving

Equipment

  • Large saucepan
  • Fine-mesh strainer
  • Large pitcher
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Simmer the Spices:
  1. Combine the water, ginger, cinnamon, cloves, allspice, and orange peel in a large saucepan. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes.
Steep and Strain:
  1. Remove the saucepan from the heat and stir in the dried hibiscus. Cover and steep for 2 hours, or until deeply ruby-red and fragrant.
  2. Strain the infusion through a fine-mesh strainer into a large pitcher, pressing the solids gently. Discard the petals and spices.
Sweeten and Chill:
  1. While the infusion is warm, stir in the brown sugar and lime juice until dissolved. Cool to room temperature, then refrigerate until cold.
  2. Stir in the rum, if using, just before serving. Pour over ice and serve with a lime wedge if desired.

Nutrition

Calories: 145kcalCarbohydrates: 26gSodium: 8mgFiber: 1gSugar: 24g

Notes

  • Do not boil the hibiscus for a long time; steeping off the heat keeps the floral flavor bright and prevents bitterness.
  • For a sparkling version, replace one cup of the water with chilled sparkling water just before serving.

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