Try This Christmas Sorrel Drink Recipe To Get in The Spirit

There are a lot of traditions in the Caribbean around Christmas. So, although Steve already said the holidays just aren’t right without ponche de creme or black cake, they also aren’t the same without this Christmas sorrel drink recipe!

In fact, sorrel is one of my favorite flavors associated with the holiday season. There’s the cinnamon (scientifically proven to be the most Christmas-y smell in existence), the cloves, the ginger, brown sugar and, of course, the sorrel itself.

For those unaware, what we West Indians call sorrel is different from the sorrel you may have heard of in Europe. Its true name is roselle (hibiscus sabdariffa), it’s native to West Africa. And as you can tell from the scientific name, it’s closely related to the hibiscus plant. So, in that way, our Caribbean Christmas sorrel drink is also a relative of hibiscus tea made from hibiscus flowers.

Dried Sorrel for our Christmas Sorrel Drink Recipe

Dried Sorrel for our Christmas Sorrel Drink Recipe

So, how do you cook up a batch of Christmas sorrel drink for yourself? It’s actually easy. (The hardest part might be finding dried flowers, or if you’re lucky, fresh sorrel in your area.)

Just follow the recipe below and don’t skimp on the rum. ‘Tis the season after all! The complete concoction is an aromatic, festively red brew with just the right amount of rum and guaranteed to get you into the holiday spirit whether it’s 90ยบ outside, or 33ยบ.

Happy Holidays!

Christmas Sorrel Drink RecipeChristmas Sorrel Drink RecipeSummaryChristmas in the Caribbean just isn’t Christmas without this sorrel drink recipe. It combines the best flavors of the season (cloves, the ginger, brown sugar, cinnamon, and, of course, the sorrel itself) into a holiday treat that’s hard to beat.


  • 2 cups Sorrel flowers, dried
  • .25 cups Ginger, fresh root
  • 1 Cinnamon, stick
  • 4 Cloves, whole
  • 1 cup Brown Sugar
  • 6 cups Water
  • Lemon, lime or orange peel for garnish
  • Rum to taste

  1. In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.
  2. Bring the water to a boil. Pour boiled water over the sorrel, spices, and sugar. Allow the mixture to cool. Cover the crock or bowl and refrigerate overnight.
  3. Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.
  4. Strain the punch a final time and place it in the refrigerator to chill.
  5. Finally, add rum to taste!

Last updated by Patrick Bennett on .