Pearly’s Sorrel Recipe

Ingredients

• 142–170 g (2 1/2 cups; 5–6 ounces)dried sorrel flowers
• 4.7 L (20 cups)water
• 1star anise
• 10–12whole cloves
• 1–2 piecescinnamon bark or cinnamon stick
• 1 piece, 10 cm (4 inches)orange peel
• 2–3 small leaves or 1 large leafbay leaves
• to tastebrown or white granulated sugar
• optional; to tastedark rum

Instructions

1. 1

   Boil the sorrel

   Put all the ingredients except the sugar in a deep pot. Boil uncovered for 30 minutes, until the sorrel flowers are very soft.

2. 2

   Leave to steep

   Cover the pot and leave the mixture to steep for 1–2 days or overnight.

3. 3

   Strain the mixture

   Strain the mixture and squeeze the sorrel flowers, then discard the flowers.

4. 4

   Sweeten and serve

   Add sugar to the whole pot or to individual glasses, according to taste, and stir until dissolved. Add the amount of rum you like, if using. Pour over ice when ready to serve.

5. 5

   Bottle the remainder

   Bottle any remaining drink and store it in a cool, dry place. The original method says refrigeration is not needed.

What is sorrel drink?

Sorrel drink is a tart, spiced infusion made with dried hibiscus-like sorrel flowers; in Caribbean cooking, it is often prepared for festive gatherings. The flowers give the drink its deep colour and tang, while whole spices and orange peel lend warmth and fragrance.

This version uses a long steep to draw flavour from the flowers and spices. Since the sugar and rum are added after straining, you can adjust each glass to suit your taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 0g protein, 4g carbs, 0g fat.

Most of the carbohydrate in a serving comes from the sugar, whose amount is left to taste; the dried flowers and spices contribute little fat or protein to the strained drink. Rum, if used, adds energy but little protein or carbohydrate. Serve a modest glass alongside water and a meal with a source of protein to make the occasion more balanced.

Choosing the ingredients

Dried sorrel: Look for dried flowers sold for making drinks, rather than fresh leaves. The recipe gives both a cup measure and a weight range; weighing is useful if the flowers are loosely packed.

Whole spices: Star anise, cloves, cinnamon and bay leaves infuse the drink as it boils and steeps. Use a strip of orange peel, avoiding too much of the bitter white pith.

Sweetener: Brown sugar brings a deeper flavour, while white sugar keeps the taste more straightforward. Add it only after straining so you can gauge the drink’s tartness first.

Boiling and steeping

Gentle watch: The flowers need 30 minutes at a boil to soften, so use a deep pot with room for the liquid to bubble without spilling. Keep the pot uncovered during this stage, as directed.

Long infusion: Cover the pot for the steep. The method allows 1–2 days or overnight; whichever timing you choose, let the mixture cool before leaving it to steep, and keep it covered.

Straining for a clear drink

Press carefully: Strain the flowers once the steep is complete, then squeeze them to release their liquid. A fine sieve or clean cloth helps catch small pieces of spice and flower.

Taste after straining: The drink will be concentrated and tart before sweetening. Stir in sugar until it dissolves, then taste and adjust rather than adding a large amount all at once.

Serving over ice

Serve the drink well chilled over ice, adding rum to the glass or the batch if desired. If you sweeten individual glasses, stir thoroughly so the sugar dissolves rather than settling at the bottom.

Its tart, spiced character pairs well with savoury snacks or a meal, and it can be served alongside festive dishes.

Timing and make-ahead planning

The method specifies 30 minutes of boiling, followed by a steep of overnight or 1–2 days, so this is best started well ahead of serving. Straining, sweetening and bottling come after the steep.

Because the steep is lengthy, check the drink before serving and chill it for a cold pour. Add ice only to glasses, so the stored drink is not diluted.

Recipe notes & tips

• Use a deep pot to leave space for the liquid as it boils.
• Keep the orange peel in a broad strip so it is easy to remove by straining.
• Let the covered mixture steep for the full time you choose before straining.
• Squeeze the flowers over the sieve to capture their infused liquid.
• Sweeten gradually and taste as you go.
• Add ice to each glass just before serving to avoid diluting the whole batch.

Variations

• Brown sugar: Use brown sugar for a deeper, molasses-like sweetness.
• White sugar: Choose white granulated sugar for a cleaner sweet finish.
• Rum: Add dark rum to the strained drink or to individual glasses.
• Extra citrus: Add a little more orange peel for a stronger citrus aroma.
• Spice balance: Adjust the cloves or cinnamon within the listed amounts to suit your taste.

Common mistakes to avoid

• Adding sugar before straining: Wait until the flowers are removed so you can judge the drink’s tartness.
• Skipping the steep: Give the covered mixture time to infuse before straining.
• Boiling in a small pot: Choose a deep pot to reduce the risk of bubbling over.
• Leaving flower pieces behind: Use a fine sieve or cloth for a cleaner drink.
• Over-sweetening: Add sugar in stages and taste between additions.
• Adding ice to the bottle: Pour over ice in glasses so the stored drink stays undiluted.

How to store

The recipe says to bottle the remainder and keep it in a cool, dry place without refrigeration. For food safety, cool promptly, refrigerate the strained drink in a clean, sealed bottle and use within 3–4 days; discard it if its smell or appearance changes. Keep rum separate until serving if you prefer.

Frequently asked questions