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In Jamaica, sorrel is a popular drink mostly made in the Christmas season. It is our traditional Christmas drink almost always served with a slice of Jamaican fruit cake.
I can guarantee you that every home, party or event visited in the Christmas season, you will be offered a glass of sorrel. In my home we surely continue that tradition as our sorrel making starts from early December and continues sometimes all the way until February.
Sorrel also has many health benefits such as:
– It is a powerful antioxidant
–It kills certain kinds of Cancer cells
–It helps optimize the immune system and prevents illnesses due to its high vitamin content.
– Most of all, it is delicious
It is made by boiling a large pot of water with mashed ginger then you add the sorrel sepals to the pot to to soak overnight where the water will turn a deep red from the drawing of the sorrel sepals.
It is then strained to discard the sorrel and then sweetened with sugar and the juice of one lime. Some people like to add a little rum to their sorrel if no kids will be drinking it. It can be poured into a nice jug or bottle to be placed in the fridge to serve.
- 2 1/2 Lbs. Sorrel
- 10 Cups Water
- 1/4 Cup Ginger Peeled and mashed
- 1 Tbsp. Lime juice
- 3 1/2 Cups Sugar
Boil water in a large pot. Add ginger while boiling. Turn off heat.
Wash sorrel , place in pot of water and cover to seep overnight.
In the morning, strain and discard sorrel.
Add lime juice and sweeten to taste either using my measurements of sugar or adjust to your preference. Refrigerate and enjoy.