Caribbean Sorrel Drink
Trini Caribbean Sorrel Drink - just the way it's served during Christmas time! You can prepare this amazing cooling beverage all year round too, especially if you live in a tropical climate. Use dried or fresh sorrel roselle hibiscus flower buds.
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
- 6.5 cups Water
- 1 cup dried Roselle Hibiscus flower buds see Notes
- 1 Cinnamon stick
- 8 Cloves
- 1 Star Anise optional
- Sugar or Corn syrup or Honey as per taste
- Rum optional
- Ice Cubes
Pour the water into a pot and keep on the heat.
Add the roselle hibiscus flowers, as well as the cinnamon stick, cloves, and the star anise.
Mix and bring to a boil. Take from the heat and let it all steep covered for about 20 minutes.
Sweeten with sugar when it's still hot or add corn syrup to the glass later.
Pick out the spices, let the sorrel drink cool down.
Serve with rum (or not) and ice cubes cooled and mixed.
- Dried Roselle flowers tend to be more intense in taste. So when using fresh flowers you might want to adjust the amounts by adding some and taste testing it.
- You can add sugar during the cooking process or let cool and pour into glasses with liquid corn sugar.
- You may or may not add rum to your Sorrell. I use white Caribbean rum. You can prepare an alcohol-free version by just skipping the rum.
- Recipe adapted from the Naparima Cookbook
Calories: 8kcal | Carbohydrates: 2g | Sodium: 17mg | Potassium: 23mg | Vitamin A: 0.7% | Vitamin C: 1.7% | Calcium: 4.3% | Iron: 1.9%