Watch our step-by-step video for this recipe below
In Jamaica, Christmas wouldn’t be the same without a sorrel drink and Christmas cake. Both have rum in them … yes, we like our rum during the holidays! The sorrel flower is in full bloom at Christmastime in Jamaica so that’s one of the reasons it’s a traditional holiday favourite. It has a deep red colour and unique flavour enhanced with spices, lemon juice and rum. You can omit the rum, but I personally think it tastes better with it. For this recipe you can use fresh or dried sorrel. I use dried sorrel, which is easier to find where I live. If you’re lucky enough to find fresh sorrel just double the amount you use for this recipe.
Ingredients for this Sorrel Drink
Makes 10 cups
1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
4. Add sugar, lemon juice and rum to sorrel and stir until sugar has dissolved
Enjoy over ice
Tip: To prevent if from fermenting, store sorrel drink in the fridge or cold cellar.