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.
Jamaican Sorrel Syrup
A traditional floral, tart, mildly spiced Caribbean syrup.
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
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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.
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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) *
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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.
This is my first time making anything Jamaican. This was a delicious drink and I thoroughly enjoyed the flavor.
Great! I’m happy you enjoyed it
This is so perfect to have on hand to add a little bit of spiced sweetness to your drinks. Love a splash in my tea!
Yay! I’m pleased you enjoyed it.
I drink Sorrel regularly but have never thought to make a simple syrup – genius! I’m going to make some tomorrow. Thank you!
Great Robin! Let me know your thoughts!
Yes! Yes! Yes!!!! This recipe was so amazing! My family always made sorrel especially around the holidays but never made it as a syrup! Loved it, so perfect!
Thank you so much Taneisha!!
I made a hibiscus syrup a few months ago, but it has nothing on this. The Pimento seeds, nutmeg and other spices really make this the perfect cocktail mixer. I can’t wait to experiment with this.
Thank you Barry! I’m glad you enjoyed it.
I will always keep a bottle of this jamaica syrup on hand for all of my cocktails. It’s so easy to make!
Great! I’m glad you enjoyed the recipe Marta.
This sorrel syrup is so good!! The spices and flavors make me think of Christmas, so I can’t wait to make it again for cocktails around the holidays!
Thank you Chenée! I’m really glad you enjoyed it.
I love this recipe and use the syrup as a staple for most of my desserts! Definitely one of the Caribbean’s best kept secrets that I can now make at home! Delicious.
Yay! Thanks Krysten.
Nans always make the best drinks. I love any drink with hibiscus. This was so tasty!
Thank you, Immaculate!
This syrup is so good and the recipe was easy to follow. I’ve been adding it to my hot tea each morning for a little treat! Thanks!
Thank you Jazz! I’m glad you liked it.
This seems so refreshing to the palate. I am gathering the ingredients to make it for hubby and me this weekend.
Perfect. I’ve love to hear your thoughts on it!
I was blown away by the cocktail you made with this syrup. So this is perfect to have a stand alone recipe. I made some for the kiddos with sparkling water, they gulped it down so quick!
I’m glad you enjoyed it Tamara!
Sounds perfect. I will try to boil it a little thicker for a cheese cake topping !!
Great Jihane! Let me know how it goes.
How much hibiscus does the 50grams convert to cups wise?
Hey Darla. It’s about just under 2 cups.