Beverage
Sorrel Drink with Orange Peel: A Jamaican Christmas Classic
Original name: Sorrel Drink with Orange Peel
About this dish
Sorrel drink is a ruby-red Caribbean Christmas staple made from dried hibiscus flowers, and this version gets a bright lift from fresh orange peel and a hint of ginger. In Jamaica, the drink is steeped for hours and often spiked with white rum, then served over ice.
The orange peel adds citrus oils that round out the tart hibiscus, making it feel festive without any artificial flavoring. It's naturally vegan and gluten-free, and it keeps well in the fridge for days.
Ingredients
UK and US measurements are both included for every recipe.
Dried hibiscus flowers
herb60 g
Imperial measurement: 2 oz
Orange peel (from 2 medium oranges, white pith removed)
fruit2 strips, about 10 cm each
Imperial measurement: 2 strips, about 4 inches each
Fresh ginger, peeled and thinly sliced
vegetable20 g
Imperial measurement: 1 thumb-size piece
Cinnamon stick
spice1 stick
Whole cloves
spice4 cloves
Water
liquid2 liters
Imperial measurement: 8 cups
Granulated sugar (or to taste)
seasoning100 g
Imperial measurement: 1/2 cup
White rum (optional)
liquid120 ml
Imperial measurement: 1/2 cup
Method
Combine the base ingredients
PT15MIn a large pot, combine the dried hibiscus flowers, orange peel, ginger, cinnamon stick, cloves, and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. The liquid should be a deep red.
Steep the flavours
PT2HRemove the pot from the heat and let it steep, covered, for at least 2 hours or up to overnight for a stronger drink. The longer it steeps, the more intense the flavour.
Strain and sweeten
PT5MStrain the mixture through a fine-mesh sieve into a large pitcher, discarding the solids. Stir in the sugar until dissolved. Taste and add more sugar if needed—sorrel should be tart but balanced.
Chill and serve
PT1HRefrigerate until cold. If using rum, stir it in just before serving. Serve over ice, garnished with a fresh strip of orange peel or a cinnamon stick if you like.
Equipment
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Nutrition facts
Tips
- For the deepest colour and flavour, let the sorrel steep overnight in the fridge instead of at room temperature.
- Adjust the sugar after steeping, not before—the tartness of the hibiscus varies depending on how long it steeps.
- If you want a stronger orange note, muddle a few fresh orange slices in the pitcher before pouring the drink over ice.
- Sorrel drink keeps in the fridge for up to 5 days. Add rum only to the portions you plan to serve, so the base stays alcohol-free for everyone.
Serving suggestions
- Serve chilled over ice in tall glasses with a strip of orange peel.
- Pair with Jamaican Christmas cake or a slice of fruitcake.
- For a festive presentation, garnish with a cinnamon stick and a few whole cloves.
- Make a spiced version by adding a splash of ginger beer before serving.
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Recipe by
Aaliyah Campbell
Specialises in Jamaican cuisineAaliyah learned jerk chicken from her uncle in Kingston and hasn't looked back. Her secret is burning the scotch bonnets just a little.
Describe yourself in three words: Laid-back but fiercely protective of proper spice levels.