Jamaican Sorrel is a gingery, wine and rum infused, fragrant drink that is enjoyed by most Jamaicans at Christmas time. This traditional Christmas drink is usually paired with the traditional black cake, also known as rum cake.
Not only is this drink low in calorie, it is vegan, gluten free, dairy free and good for your gut.
What is Jamaican Sorrel?
Known to Jamaicans as sorrel, this flower can be found by different names in different cultures. An example of this is in the Mexican culture where their variation of the sorrel drink is called 'Flor de Jamaica'. 'Flor de Jamaica' is a sorrel infused water that is quite healthy and refreshing.
Another example is in the United Stated where the flower is known as hibiscus, usually in a dried form. The dried sorrel is used to flavor sauces, jams, jellies, pickling liquid and teas just to name a few.
The picture below shows the Jamaica sorrel flowers in the natural state before drying. This flower is usually harvested in the winter months and sold at a high price because of the scarcity year after year.
Is Jamaican Sorrel the Same as Hibiscus?
Hibiscus is known to Jamaicans as a beautiful inedible flower that comes in many colors. This flower is also native to Hawaii which can be seen tucked by the ear of many Hawaiian women.
Hibiscus in the United States is known as the dried sorrel from many tropical countries.
Sorrel in Jamaica is the red vibrant flower that is shown in the photo above. This fruit was generally used to make the traditional Jamaican sorrel drink but today it is used to create cakes, jams, jellies and sauces, just to name a few.
Organic Ginger Root - skin on
Jamaican White Rum - the best place to find white rum is at an actual liquor store.
Another traditional Jamaican Christmas drink is this Chocolate Tea Recipe. Made with raw Jamaican chocolate, nutmeg, cinnamon and vanilla, it is sure to warm you up on the inside.
Jamaican Sorrel Drink
- Large Pot at least one gallon
- Wooden Spoon
- Cutting Board
- Measuring Cups
- Mixing Bowl
- Juice Jug
- 4 oz Dried Sorrel or 2 Pounds Fresh Sorrel
- 1 Gallon Cold Water
- 1 Pound Fresh Ginger Grated or Sliced
- 2 Cup Raw Cane Sugar
- 2 Cup Red Wine Jamaican Red Label, if available
- 2 Cups Jamaican White Rum Optional
- Place the pot on a high flame and allow the water heat up and come to a simmer.
- Once the liquid begins to simmer, turn the flame off and carefully move the pot to a heat safe surface. Cover and leave to steep for at least 8 hours.
- Add the raw cane sugar and use a wooden spoon to mix until all the sugar crystals are dissolved.
- Add the Jamaican White Rum and Red Wine and stir.
- Serve over ice or chill before serving.