Sorrel is every Caribbean person’s and in particular Trini’s, Christmas beverage of choice! It’s absolutely delicious and simple to make. The smell of Sorrel permeating through my kitchen is a definite indicator that Christmas is right around the corner.
The rich red, the spice, and the very distinct taste is enough to make anyone start parangin’ on the spot. My aunty has a secret that makes her sorrel taste A1! So I’m about to share this with you guys.
Sorrel is a perfect chaser and spiked sorrel is definitely the best. However, this recipe is a non-alcoholic Sorrel but feel free to add a cup or two(even three, *wink wink*) of your alcohol of choice.
We already established in my previous Hibiscus cake recipe that Sorrel is family to the Hibiscus flower. Luckily for me, I did not have to clean my Sorrel. I had cleaned, frozen Sorrel (Yes, it works just as well as fresh Sorrel) but my suggestion is to use gloves when cleaning because there are some fine hairs that can be quite annoying.
- 9 cups cleaned Sorrel
- 20 cups water
- 3 cups sugar
- 30-35 cloves
- 1 whole nutmeg
- 2-3 cinnamon sticks
- 1 small knuckle of ginger
- 4-5 inch length of orange peel
- 3 red chubbies or any kola champagne flavor (THIS IS THE SECRET!)
- Bring water to a boil
- Add spices: cinnamon, ginger, clove and nutmeg and allow to boil for 1-2 minutes
- Add sorrel along with sugar and orange peel to pot. Stir well
- Add the chubby to mixture
- Bring to a boil
- Turn off heat and allow to steep for at least 24 hours
- Strain using a fine sieve (save the strained material for what’s to come in my next post!)
- Pour into jugs and refrigerate
- Serve chilled!