This recipe is inspired by my nan who makes the best sorrel drink ever. I followed the same steps as her, except I decided to add sugar and make a simple spiced hibiscus 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 syrup to sparkling water and ice to create a delicious cooler in a matter of seconds.
I have a 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.
Spiced Hibiscus Syrup
A traditional floral, tart, mildly spiced Caribbean syrup.
- 50 g Dried hibiscus/sorrel
- 1½ cups Filtered water
- 1 Medium Cinnamon stick
- 2 Clove buds
- ¼ Tsp Fresh ginger wedge
- 1/8 Tsp Nutmeg
- 1½ cups Unrefined cane sugar
- 1 Tbsp Dark brown sugar (optional)
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.
Turn off the heat and add the sugar. Stir till it until sugar completely dissolves. (See notes)
Allow syrup to cool before using a funnel to transfer it into a storage bottle.
- I transfer the hibiscus and spices into a storage bottle with the syrup. If you don't want this then I recommend straining the liquid into a separate pot before adding the sugar.