A vibrant, ruby-red hibiscus drink brewed with ginger, cloves, and warm spices—just like we make it back home in Jamaica.

If you grew up in a Caribbean household, you already know that no holiday season is complete without sorrel. I grew up drinking this every Christmas, every family gathering, and every New Year’s Day. The smell of ginger bubbling on the stove, the deep red color, and that sweet-tart, clove-spiced flavor—it’s tradition in a glass.

Now, it’s one of those recipes I make for my own kids every year. As soon as the holidays roll around, they’re already asking, “Mommy, are we making sorrel?” And just like that, the tradition continues.

This version is the classic Jamaican way: bold, tangy, beautifully spiced, and naturally caffeine-free.

What Is Jamaican Sorrel?

Jamaican sorrel—also known as dried hibiscus flowers—comes from the Roselle plant.
When steeped in hot water, these petals release a deep crimson color and a naturally tart, cranberry-like flavor.

In Jamaican culture, sorrel is:

Served every Christmas and New Year’s
Often mixed with rum for adults
A symbol of celebration, family, and tradition
Known for vitamins, antioxidants, and digestion support

Across the Caribbean, every family has their method—some make it fiery with ginger, some add orange peel, some steep it for days. But at its core, sorrel is all about warmth, gathering, and home.

Why You’ll Love This Sorrel Recipe

Rich, vibrant flavor from hibiscus and warm spices
Naturally caffeine-free (kid-friendly)
Only a few ingredients
Customizable sweetness
Perfect for holiday parties, Sunday dinners, or weekly meal prep
Authentic Jamaican method handed down for generations

Ingredients You’ll Need

This recipe uses a 3.5 oz bag of dried sorrel, which is perfect for making a large holiday batch.

3.5 oz dried Jamaican sorrel (hibiscus)
6 cups water (or scale up to 12 cups for a big pitcher)
Fresh ginger – grated for heat and aroma
Whole cloves – that signature warm holiday flavor
Cinnamon stick – adds depth and sweetness
Brown sugar or honey – sweeten to taste
Lime juice (optional, brightens the flavor)
Rum (optional, for the traditional adults-only version)

How to Make Jamaican Sorrel (Step-by-Step)

1. Start with boiling water

Bring 6 cups of water to a rolling boil.

2. Add sorrel + spices

Stir in your dried sorrel, fresh ginger, whole cloves, and cinnamon stick.
Cover the pot.

3. Steep and develop flavor

Remove from heat and allow the mixture to steep for at least 4 hours, but overnight is best for the deepest color and strongest flavor.
This is how our Jamaican grandmothers do it.

4. Strain

Use a fine mesh strainer or cheesecloth to remove the petals and spices.

5. Sweeten to taste

Traditional Jamaican sorrel is sweet, so don’t be shy with the sugar. Taste and adjust.

6. Chill and serve

Serve over ice or refrigerate until cold.
Add rum for the classic Christmas version.

Tips for the BEST Jamaican Sorrel

Steep overnight

The longer it sits, the stronger and richer the flavor becomes.

Use fresh ginger

Ground ginger works, but fresh gives it that real Jamaican bite.

Adjust sweetness gradually

Add sugar while the liquid is still warm so it dissolves smoothly.

Want a smoother finish?

Add a splash of vanilla extract after straining.

Making a big batch?

For 12 cups, use 96 oz water (about 5.7 bottles of 16.9 oz water) and double the spices.

Health Benefits of Sorrel

Besides being delicious, sorrel is naturally packed with:

Antioxidants (supports immune health)
Vitamin C
Anti-inflammatory properties
Digestive support
Hydration

It’s a festive drink that’s also functional.

Variations

Jamaican Rum Sorrel (traditional)

Add ¼–½ cup dark rum after straining.
Appleton is the classic choice.

Sparkling Sorrel Punch

Top with ginger beer or sparkling water.

Sorrel Iced Tea (everyday version)

Sweeten lightly and pour over ice.

Serving Suggestions

Sorrel pairs beautifully with:

Holiday dinners
Curry goat
Fried chicken
Christmas ham
Jamaican fruit cake
Sunday rice and peas

Storage

Sorrel keeps 7–10 days in the refrigerator and actually tastes better after a day or two.
You can also freeze it for up to 3 months.

Jamaican Sorrel Drink (Holiday Sorrel Punch)