Jamaican Sorrel Recipes

JAMAICAN SORREL DRINK

Jamaican Sorrel Drink image

Sorrel is a typical drink served at Christmas in Jamaica which is also know for its health benefits. This dried Hibiscus flower can be purchased at any caribbean or west indies store. This recipe is really made to taste, and everyone makes it different. Steep as long as you like, sweeten to taste (I like mine a little tart), some add orange peel, some add wine, rum....make it your own. Cooktime includes steep time.

Provided by Nat Da Brat

Categories Beverages

Time 12h5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

6 cups water
3 cups sorrel, pedals
1 ounce gingerroot (one inch thick piece)
6 whole pimientos
1 cup granulated sugar

Steps:

Bring water to a boil.
Place sorrel, ginger and cloves into boiled water.
Boil for 2 minutes, turn heat off.
Cover and allow to steep for 12 to 24 hours.
Strain and sweeten to taste.
Add rum or wine if desired.
Serve cold, on ice.

Nutrition Facts : Calories 111, Fat 0.2, Sodium 10.9, Carbohydrate 28.1, Fiber 1, Sugar 26.5, Protein 0.6

JAMAICAN SORREL (ROSELLE) DRINK

Jamaican Sorrel (Roselle) Drink image

This is a holiday drink in the caribbean. I love the deep clear red color of this drink!!! This is how a good friend of mine makes it. The optional ingredients are commonly used.

Provided by Ambervim

Categories Beverages

Time 25m

Yield 1 Batch

Number Of Ingredients 9

Ingredients

hibicus fresh edible flower (Roselle, if not sure, look it up)
water (1.5 cups per 1 oz roselle)
ginger, fresh grated (or thinly sliced)
sugar, to taste
clove
cinnamon stick
allspice
orange peel
rum

Steps:

Be sure the seed pod are removed from the roselle.
Place everything you are using except the sugar in a big pot and boil.
Strain and add sugar.
Serve cold and pour over ice.
For adults add rum.

Nutrition Facts :

JAMAICAN SORREL RUM PUNCH

Jamaican Sorrel Rum Punch image

Categories Rum Punch Alcoholic Ginger Christmas Winter Christmas Eve Gourmet Drink

Yield Makes about 8 cups.

Number Of Ingredients 8

Ingredients

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves
5 3/4 cups water
3/4 cup sugar
1 1/2 cups amber rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Steps:

In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

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