Christmas has arrived in my home, and you know what that means—it’s time to whip up some festive treats! There’s no better way to celebrate the season than with a slice of rich Jamaican Christmas cake paired with a refreshing sorrel drink. The perfect combo of rum, ginger, and warming spices makes this traditional drink an absolute must-have. So join me as I show you how to create this holiday favorite!

Hello, my loves! It’s that magical time of year again, and in my kitchen, that means one thing—Jamaican sorrel drink. Made from dried hibiscus flowers, this vibrant and flavorful drink is a Christmas staple in Jamaica. The key ingredients? Pimento berries, cloves, cinnamon sticks, orange peel, and the show’s star—Jamaican ginger (it really is the best!).

Even though I’m not in Jamaica this year, I’ve got my hands on some dried sorrel from the local shop, so we’re keeping the tradition alive right here at home. Let’s bring the warmth and joy of a Jamaican Christmas to your kitchen!

A glass of sorrel drink is the perfect addition to your meal or a sweet pairing with a slice of Jamaican Christmas cake. It’s a true holiday delight! Let’s get started by prepping our ingredients.

Ingredients for Jamaican Sorrel Drink

• Dried Sorrel (Hibiscus Flowers): 1 lb (453.59 g)
• Jamaican Ginger: 1-2 oz, washed and grated or beaten
• Normal Ginger: Optional
• Orange Peel: From 1 orange
• Cinnamon Sticks: 1-2 sticks
• Cloves: 6-12 whole
• Allspice (Pimento Berries): About 10 berries
• Sugar: To taste (light brown or granulated)
• Rum: Optional, for authenticity Wray and Nephew and Red-Label Wine

Preparation Steps

1. Rinse the dried sorrel thoroughly under cold water.
2. Beat or grate the ginger to release its oils.
3. In a large pot, bring 6 cups of water to a boil.
4. Add ginger, orange peel, cinnamon sticks, cloves, and allspice; boil for 5–10 minutes.
5. Add rinsed sorrel and let it steep overnight.

First, look at the dried sorrel—it’s deeply red and flavorful, but we must give it a good rinse. You never know where it’s been, so wash it thoroughly to remove any residue or dust before adding it to the pot. Clean ingredients make all the difference when crafting this traditional Jamaican drink!

Now it’s time to prepare the ginger! To draw out its bold, spicy flavor, I will beat the ginger—just like my grandmother did. Beating it helps release the natural oils and intensifies the flavor. If you prefer, you can grate or slice the ginger, but there’s something special about keeping it traditional and sticking to the old-school method.

Once the water bubbles,  add the beaten ginger, orange peel, cinnamon stick, and pimento berries into the pot. These ingredients are the heart and soul of a good sorrel drink, working together to infuse the liquid with warm, festive aromas and rich, earthy notes. Let’s get this Jamaican classic simmering and fill the house with the irresistible scent of Christmas!

Next, it’s time to rinse the sorrel thoroughly. We want to make sure it’s clean and free of any dirt or residue before adding it to the pot. This step is essential for a fresh, pure flavor.

Now that our spices have had time to infuse into the water, it’s time to add the rinsed sorrel. As soon as it hits the pot, you’ll see the water transform into a beautiful, deep red color—it’s like watching magic happen right before your eyes!

We don’t boil the sorrel; instead, we let it steep—or as we say in Jamaica, let it “draw.” This slow process allows all the bold flavors from the spices, ginger, and sorrel to blend beautifully. Just look at that rich, deep red color—absolutely stunning!

Once the sorrel has finished steeping, we’ll strain the mixture to remove the solids, leaving that flavorful liquid gold behind. Then, it’s time to sweeten it to taste with your choice of sugar. Whether you prefer it lightly sweetened or more indulgent, this final step makes the sorrel drink truly yours.

For sweetening, I usually reach for brown sugar or granulated sugar—whichever I have on hand. Both work beautifully, and the smell while you’re mixing it is simply divine! The combination of spices, ginger, and sorrel creates an aroma that feels like Christmas in a cup.

But sorrel is more than just a festive drink—it’s also known for its medicinal properties. Packed with antioxidants and vitamin C, sorrel can be enjoyed as a tea to nourish and revitalize the body.

Now, let’s talk about the fun part—the alcohol! We’re adding a generous splash of red-label wine and a hearty pour of Wray & Nephew rum to get that authentic Jamaican flavor. These two are staples for making sorrel the festive drink we all know and love.

I like mine nice and strong, so don’t be shy with the rum! The combination of the rich wine and fiery rum adds depth and warmth to the sorrel, taking it to the next level. This is what truly makes it a holiday celebration in a glass! Cheers to good vibes and even better drinks!

As I get ready to serve, here’s an important tip—label your bottles! Trust me, I learned this the hard way. One year, I mixed up my bottles and nearly poured sorrel into my cake mixture! While it gave me a good laugh, it’s a mistake I’d rather not repeat.

Always clearly label your drinks, especially if you’ve made both alcoholic and non-alcoholic versions. This simple step prevents mix-ups and keeps everything organized. After all, we want to enjoy our sorrel, not accidentally bake it!

Tips for Making Jamaican Sorrel Drink

1. Adjusting Strength:
   • If you prefer a stronger flavor, reduce the amount of water used in the recipe. Alternatively, steep the sorrel for a longer period to intensify the taste.
2. Sweetening Options:
   • Use simple syrup instead of granulated sugar for easier mixing. This allows you to sweeten the drink to your taste without waiting for sugar to dissolve.
3. Flavor Infusion:
   • Allow the sorrel to steep overnight or even up to three days for a richer flavor. The longer it steeps, the more robust the taste will be.
4. Chill Before Serving:
   • Serve the drink chilled over ice for a refreshing experience. This is especially delightful during warm weather.
5. Reusing Sorrel Leaves:
   • After straining, you can reuse the soaked sorrel leaves by boiling them again with fresh water. This can yield a milder second batch.

Variations to Try

1. Add Citrus Notes:
   • Enhance the drink’s brightness by adding a splash of fresh lime or lemon juice and the orange peel.
2. Minty Freshness:
   • Incorporate fresh mint leaves during the steeping process for a refreshing herbal touch that complements the tartness of sorrel.
3. Spiced Rum or Other Spirits:
   • For an adult twist, add spiced rum or white rum to create a festive punch. Adjust the amount based on your preference for strength.
4. Vanilla Twist:
   • Add a splash of vanilla extract or a vanilla bean during boiling for an aromatic twist.
5. Fruity Additions:
   • Experiment with other fruits like pineapple or berries by adding juice or using fresh pieces in the drink.
6. Non-Alcoholic Version:
   • For a family-friendly option, simply omit the alcohol and enjoy it as a refreshing, non-alcoholic beverage that everyone can enjoy.
7. Garnishing:
   • Garnish with slices of orange or lime and sprigs of mint for an appealing presentation that enhances the festive spirit.

 And there you have it! A traditional Jamaican sorrel drink made with love and perfect for sharing with your loved ones this Christmas. It’s refreshing, packed with bold, festive flavors, and captures Jamaica’s spirit in every sip.

So, gather around, raise your glasses, and toast to a joyful and vibrant festive season. Cheers to good health, great company, and the flavors of home. Merry Christmas, my loves!