I've watched a ton of videos on how to make Jamaican sorrel, and honestly? Everyone makes it differently. So I decided to make it my way—following my Jamaican roots and the guidance of my ancestors. This is the version that feels right to me, the one that honors where I come from.
Watch me make it here: Jamaican Sorrel Recipe on YouTube
What is Jamaican Sorrel?
Jamaican sorrel is a festive holiday drink made from dried hibiscus petals (Hibiscus sabdariffa). It's tangy, spiced, and deeply connected to Caribbean culture. The beautiful thing about this recipe is that every family has their own way—and this is mine.
My Sorrel Recipe (Orange Peel Version)
Ingredients:
- 2 cups dried sorrel petals (hibiscus), loosely packed
- 8 cups water
- 2 to 3 inches fresh ginger, sliced
- 1 cinnamon stick
- 6 to 10 whole cloves
- Orange peel from 1 orange (just the peel)
- 1/4 to 1/2 cup sugar to start, then adjust to taste
Optional:
- 1 teaspoon vanilla
- 4 to 6 allspice berries
Step-by-Step Instructions
Step 1: Wash the orange
Scrub it well, since we're using the peel.
Step 2: Peel it the right way
Use a peeler or knife to remove strips of peel. Try to avoid the white part under the peel—that part can turn it bitter.
Step 3: Quick rinse the sorrel
Put the dried sorrel in a strainer and rinse for 5 to 10 seconds to remove dust.
Step 4: Boil the spices
In a pot, add 8 cups water, ginger, cinnamon, cloves, and the orange peel. Bring to a boil, then boil for 2 minutes.
Step 5: Steep the sorrel
Turn the heat off. Add the rinsed sorrel, stir, and cover. Steep for 30 minutes minimum—1 to 2 hours is better, overnight in the fridge is the best.
Step 6: Strain
Strain through a fine strainer. Press the sorrel lightly—don't mash it hard, that can bring bitterness.
Step 7: Sweeten
While it's still warm, stir in sugar a little at a time until it tastes right. If using vanilla, add it after straining.
Step 8: Chill
Cool on the counter, then refrigerate for 2 to 4 hours.
Step 9: Serve
Over ice, add a thin orange slice if you want it cute. Rum goes in the cup, not the pitcher—unless everybody paying bills. 😄
If It Tastes Bitter
Too much white pith on the peel, or you steeped too long at room temp. Fix it by adding a little more water, a touch more sugar, and a squeeze of fresh orange.
Growing Your Own Sorrel in Florida
Want to take it a step further? Grow your own hibiscus sabdariffa right here in Florida! Our warm climate is perfect for it.
Get hibiscus sabdariffa seeds here and start your own sorrel garden!
Quick growing tips:
- Plant in spring after the last frost
- Full sun (6-8 hours daily)
- Well-draining soil enriched with compost
- Regular watering during dry spells
- Harvest the calyces when they're plump and deep red in late fall
- Dry them in the sun or a dehydrator for storage
Why This Recipe Matters
This isn't just a drink—it's a connection to my roots, my ancestors, and the traditions that shaped me. Every sip reminds me of home, of family gatherings, of the warmth and love that comes with the holidays. And when you make it from scratch, especially with sorrel you grew yourself, it means even more.
Have you made sorrel before? Does your family have their own version? I'd love to hear about it in the comments!
Happy Holidays! 🌺🍊
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