Jamaican Sorrel Syrup

This recipe is inspired by my Nan who makes an irresistible sorrel drink. I followed the same steps as her, except I decided to add sugar and made a simple spiced sorrel syrup. Not only does this preserve the mixture but it also allows it to be used in drinks with ease.

For those who are unaware; hibiscus, sorrel, roselle are essentially the same thing. This particular variety of hibiscus is unique in that the flower imparts an intense rouge colour and produces a tart, floral flavour to drinks. Both work together to create the perfect combination.

It’s a common drink in Jamaica and other Caribbean countries so I wanted to share how I make it. Add a dash of sorrel syrup to sparkling water and ice to create a delicious drink within a matter of seconds.

I have an amazing sorrel cocktail recipe which you can check out here. The versatility of the syrup also makes it a good candidate for desserts too. At the moment I’m debating between a raw cheesecake and milkshake but I’ll likely be saving that recipe for the new year. Subscribe to the blog so that you can be alerted when there are updates.

Let me know if you enjoyed this recipe. 

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Jamaican Sorrel Syrup

A traditional floral, tart, mildly spiced Caribbean syrup.

Course Drinks

Cuisine Caribbean, Jamaican

Keyword Hibiscus, Simple syrup, Sorrel

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 Cups

Calories 50 kcal

Author Lauren Harris

Ingredients

• 50 g Dried sorrel/hibiscus
• 1 ½ Cup (360 ml) Filtered water
• 1 Medium Cinnamon stick
• 5 Pimento seeds
• 2 Clove buds
• ¼ Tsp Fresh ginger wedge
• 1/8 Tsp Grated Nutmeg
• 1 ½ Cup (260 g) Unrefined cane sugar
• 1 Tbsp Dark brown sugar (optional)

Instructions

1. Add all of the ingredients minus the sugar into a saucepan. Simmer on a medium heat for 10 minutes till all of the spices infuse.

2. Turn off the heat and add the sugar. Stir for 20 seconds until sugar dissolves completely then strain the syrup into another container or pot to remove the dried sorrel and spices. (See notes) *

3. Let the syrup cool before using a funnel to transfer it to a storage bottle. 

Recipe Notes

• If you prefer, you can leave the dried sorrel and spices in the syrup to allow the flavour to enhance over time which is what I sometimes do when making this. I then serve by allowing a small gap of syrup to pour out between the lid and the opening of the bottle.
• This syrup will last up to 1 month in the refrigerator. Add a small dash of white rum to extend the storage life of it.