Sorrel drink is a Caribbean staple for the Christmas holidays.
The traditional West Indian beverage boasts a handful of spices. We prefer to enjoy the distinct flavor of the red sorrel flower and not add any distractions. My husband has perfected this recipe, using only 4 ingredients, one being salt to decrease any bitterness, to make a huge batch of the sorrel drink.
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Skill Level: EASY | Prep Time: 5 min | Servings: 18 |
| Cook Time: 2.5 hours | |
Ingredients | Directions |
4.5 quarts filtered water 1/2 teaspoon Pink Himalayan coarse salt | 1 In a stockpot bring water and salt to a boil. |
4 oz. dried/ dehydrated sorrel | 2 Remove pot from heat. Add dehydrated sorrel to hot water solution and cover. Let sit for an hour and no more (timing is everything here). |
3 cups sugar | 3 Sorrel solution will still be hot at this point. Carefully strain using a fine mesh sieve. Add sugar and stir. |
2 quart glass bottle (I use 3 for this recipe) | 4 Pour into glass bottles and seal with covers. Let cool for an hour. After cooling, place in fridge. |
Can be stored for a couple weeks. The longer the sorrel drink 'sits' in the fridge, the more intense the flavor. | 5 Serve chilled and enjoy. |
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