Trinidad and Tobago: sorrel

This is part 2 of 2 for our visit to Trinidad. See part 1 for more information on the cuisine and a recipe for doubles.

Sorrel is a cold drink made from hibiscus flowers which we first drank in Port of Spain last year. It is made by simmering hibiscus flowers (fresh or dried) with spices found in Indian chai. The result is very sour and copious amounts of sugar is added to sweeten the drink. It is primarily enjoyed during Christmas but is not uncommon year-round.

The recipe I’ve made, adapted from a few different sources​[1]–[4]​, uses much less sugar and less sorrel (the sorrel I’ve found comes in 50 g bags while recipes call for up to 250 g…). I find the maintained tartness very refreshing.

Interesting ingredient

Sorrel is both the name of the drink and the main ingredient which is more commonly known as hibiscus and can be bought in its dried state. I have found it at my go-to spice store, Carlos House of Spice in Kensington (Toronto). When brewed in this way, it becomes very tart and sour, reminiscent of unsweetened cranberry juice or similar.

Conclusion

I’ve made this recipe a few times and it is always a hit. The classic Indian spices are the same as those found in Swedish mulled wine (glögg) and it kind of feels like Christmas to me when I drink sorrel. I have served it as a cold, non-alcoholic alternative at the holiday party at work to great reception (along with the hot, Swedish version linked above).

Print

Sorrel

This cool, sour/bitter drink from Trinidad and Tobago is great in summer and around the winter holidays.

Course Drinks

Cuisine carribbean

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 day day

Servings 2 liters

Ingredients

• 2 L water
• 25 g dried sorrel hibiscus flowers
• 100-200 mL sugar
• 3 cm ginger
• 2 sticks cinnamon
• 2 bay leaves
• peel from 1 orange
• juice from 1 orange
• 6 cloves
• 1 tsp vanilla extract

Instructions

Day 1

• Bring water to a boil.
• Add cinnamon, cloves, bay leaves and ginger.
• Let simmer for 20-30 min.
• Mix in sorrel, orange peel and 100 mL sugar
• Simmer another 20-30 min.
• Let cool and put in fridge. Let sit with all spices overnight.

Day 2

• Strain out the spices.
• Add vanilla extract and orange juice.
• Taste and sugar as needed.

  Only adding 100 mL sugar on day 1 will mean it is quite sour still. I usually end up adding another 100 mL.