I’m sitting on my patio with a tall glass of ruby-red Trinidad Sorrel, ice clinking, sunlight glinting off the glass. The first sip is always a rush – tangy, sweet, with just the right kick of rum and a gentle nudge from cinnamon and cloves. Instantly, I’m transported from my backyard straight to Port of Spain, calypso music in the distance.
I still remember the first time I tasted sorrel. My neighbor – born and raised in Trinidad – caught me at her holiday party hovering near the dessert table. “Wait, before you leave,” she said, handing me a glass filled with the brightest red drink I’d ever seen. I must have made a face after the first sip – equal parts surprise and awe – because she laughed and, in classic Trini fashion, immediately wrote down her family’s recipe for me. Since then, making sorrel for friends and family has become one of my favorite traditions, no matter the season.
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Sorrel is more than just a festive drink – it’s a taste of the Caribbean’s history and traditions in a glass. Every Trinidadian family seems to have their own take, and the debates over the “best” version get pretty spirited. Some swear it needs ginger, others a generous pour of dark rum – but at its heart, sorrel is about gathering, celebrating, and cooling down from the island sun.
You’ll notice each sip is layered: it starts tart and floral from the dried hibiscus, then mellows into warming spice, with a lingering, sweet finish. The rum – while optional – brings everything into balance. I’ve made this recipe more times than I can count, and every batch is a little different, depending on the mood, my pantry, or who’s stopping by.
What You’ll Need
- 2 oz dried sorrel (hibiscus) flowers
- 4 cups water
- 6 whole cloves
- 1 cinnamon stick
- 1 cup brown sugar (taste and adjust)
- 2 oz white rum
- Ice
- Lime slices (for serving)
A big pitcher and a highball glass are classics, but honestly, anything that fits plenty of ice and showcases that jewel-red color will do. (Mason jars absolutely count.)
How to Make It
- Combine the sorrel flowers, water, cloves, and cinnamon stick in a saucepan. Bring it just to a boil, then lower the heat and simmer for 10 minutes.
- Remove from the heat. Let it steep at least 2 hours – longer if you have the patience. Overnight, the flavors are even deeper and more complex.
- Strain into a pitcher, discarding the solids.
- Add your sugar while the liquid is still warm. Stir until it’s fully dissolved – taste and adjust if you want it sweeter or more tart.
- Chill in the fridge until very cold. Sorrel over ice is non-negotiable in our house.
- To serve: Fill glasses with ice, pour in the sorrel, then add a splash or shot of rum. Stir gently and garnish with a lime slice.
If you want to keep it kid-friendly or booze-free, just leave out the rum. My kids love a fizzy version – I stir in a splash of ginger ale before serving and let them feel fancy. (Secret: sometimes that’s how I like it too.)
I’ve played around with the recipe plenty: swapping in honey when I’m feeling virtuous, using raw sugar for a more robust flavor, and adding a few slices of fresh ginger if I want some heat. The real magic is in the steeping – don’t rush it! – and using fresh spices if you can. Fresh sorrel flowers make an electric color, but dried ones are easy to find online or at Caribbean groceries and do the trick beautifully.
Sorrel pairs with almost anything, but it’s absolutely perfect with grilled meats (think jerk chicken) or anything smoky and peppery. The tartness cuts the richness and perks up your palate. We’ve also had it with fruit salad on sticky summer days for a light, not-too-sweet treat.
If you want to have some fun: swap in dark rum for more depth, add orange or lime zest for a citrus twist, or turn it into a sorrel mojito (muddle fresh mint with sugar, add the sorrel and rum, top with soda water – heaven!).
What I love most: whenever I make sorrel, my door seems to stay open. Neighbors pop by, conversations start, glasses clink. Maybe it’s the color, the flavor, or just the excuse to pause for a minute and share something delicious. In any case, this drink never fails to bring a little Caribbean sunshine – no matter where you’re sipping it.
