Jamaican Sorrel Ginger Juice

Name: Jamaican Sorrel Ginger Juice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 2 cups (loosely packed) (60 g) dried sorrel (hibiscus) calyces, rinsed under cool water and drained; 4 ounces (115 g) fresh ginger, peeled and thinly sliced or coarsely grated (about a 4-inch / 10 cm piece); 1 tablespoon (6 g) whole cloves; 8 cups (1900 ml) water, cold, for the pot; 1 cup (200 g) granulated sugar, plus more to taste (up to 1½ cups / 300 g total); 3 strips (15 g) orange peel strips, removed with a peeler, white pith avoided (optional); ½ cup (120 ml) white or dark Jamaican rum, added to the chilled drink, for an adult version (optional); 4 cups (500 g) ice cubes, for serving

From the MyKitchenBank Kitchen

A ruby-red, tangy Jamaican holiday drink made by steeping dried sorrel (hibiscus) calyces with fresh ginger and whole cloves, then sweetening to taste and chilling well. Serve over ice for a bold, spicy-sweet refresher.

Prep: 15 min
Cook: 10 min
Wait: 8 hr
Total: 8 hr 25 min
Makes: About 2 liters (8 cups; 8 servings of 1 cup)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

2 cups (loosely packed) (60 g) dried sorrel (hibiscus) calyces, rinsed under cool water and drained
4 ounces (115 g) fresh ginger, peeled and thinly sliced or coarsely grated (about a 4-inch / 10 cm piece)
1 tablespoon (6 g) whole cloves
8 cups (1900 ml) water, cold, for the pot
1 cup (200 g) granulated sugar, plus more to taste (up to 1½ cups / 300 g total)
3 strips (15 g) orange peel strips, removed with a peeler, white pith avoided (optional)
½ cup (120 ml) white or dark Jamaican rum, added to the chilled drink, for an adult version (optional)
4 cups (500 g) ice cubes, for serving

Equipment (6)

4-quart (4-liter) non-reactive pot with lid
Fine-mesh strainer
Large heatproof bowl or pitcher (at least 2.5 quarts / 2.5 liters)
Vegetable peeler or spoon for peeling ginger
Box grater or sharp knife
Glass bottles or a large jar with lid

Steps

Before you start

Plan ahead: the sorrel steeps 8 hours or overnight, then the drink needs about 2 hours to chill.
Rinse the dried sorrel in a colander under cool water to remove dust before using.
Use a non-reactive pot (stainless steel or enamel). Aluminum can turn the drink metallic-tasting.
Sorrel stains easily, so protect countertops and wear an apron.

1
Prep the sorrel
- Place the dried sorrel in a colander and rinse under cool running water for about 30 seconds, tossing with your hands.
- Drain well and transfer to the 4-quart non-reactive pot.
+ Show details− Hide details
Ready when: Rinse water runs mostly clear and the sorrel is evenly damp.
Tip: Don't soak at this stage; rinsing is only to remove dust.
2
Prepare the ginger
- Peel the ginger with a spoon or peeler.
- Slice it into thin coins, or coarsely grate it for a stronger, spicier drink.
- Add it to the pot along with the whole cloves and the orange peel strips, if using.
+ Show details− Hide details
Ready when: Ginger is evenly sliced or grated, with no large chunks over ¼ inch (6 mm) thick.
Tip: Grated ginger gives more heat; sliced is milder and easier to strain.
3
Bring to a boil
- Pour the 8 cups (1.9 liters) cold water into the pot.
- Set over high heat and bring to a full rolling boil, about 8 to 10 minutes.
- The water will turn deep red as it heats.
+ Show details− Hide details
Ready when: Large bubbles break steadily across the surface and the liquid is dark ruby red.
Tip: Stay nearby so it doesn't boil over.
4
Simmer briefly
- Reduce the heat to medium-low and simmer, uncovered, for 2 minutes to open up the ginger and cloves.
- Turn off the heat and remove the pot from the burner.
+ Show details− Hide details
Ready when: Spicy, floral aroma of ginger and clove fills the kitchen.
Tip: Don't boil longer; extended boiling makes the sorrel bitter.
5
Steep the sorrel
- Cover the pot and let it steep at room temperature for at least 8 hours or overnight.
- A longer steep gives deeper color and tang.
+ Show details− Hide details
Ready when: Liquid is opaque deep burgundy-red and tastes tart and spicy.
Tip: In hot weather, move the covered pot to the fridge after 2 hours.
6
Strain the liquid
- Set a fine-mesh strainer over a large bowl or pitcher.
- Pour in the steeped liquid, pressing the sorrel and ginger with a spoon to extract all the juice.
- Discard the solids.
+ Show details− Hide details
Ready when: Strained liquid is clear of bits and about 7½ to 8 cups (1.8 liters).
Tip: Strain a second time through a cleaner strainer if you want it extra smooth.
7
Sweeten to taste
- Add 1 cup (200 g) sugar and stir for 1 to 2 minutes until fully dissolved.
- Taste, then add more sugar 2 tablespoons (25 g) at a time, up to 1½ cups (300 g) total.
- Traditional sorrel is quite sweet to balance the tartness.
+ Show details− Hide details
Ready when: No sugar granules remain on the bottom and the drink tastes pleasantly tart-sweet.
Tip: Flavors mellow when cold, so make it slightly sweeter than you think you need.
8
Add rum if using
- If making an adult version, stir in the rum now.
- Leave it out to keep the drink alcohol-free for everyone.
+ Show details− Hide details
Ready when: Rum is evenly stirred in with no visible swirls.
Tip: Add rum per batch or per glass if serving mixed company.
9
Chill thoroughly
- Transfer the juice to bottles or a large covered jar and refrigerate for at least 2 hours, until very cold.
+ Show details− Hide details
Ready when: Juice is fridge-cold throughout.
10
Serve over ice
- Fill 8 tall glasses with ice (about ½ cup / 60 g each).
- Shake or stir the juice, then pour about 1 cup (240 ml) into each glass.
+ Show details− Hide details
Ready when: Glasses are full and the drink is vivid red and cold.
Tip: Stir before pouring; spices and sugar can settle.

Good to know

Tips

Don't over-boil the sorrel; steeping off the heat extracts color and flavor without bitterness.
Adjust spice by changing the ginger: grate it for more heat or use fewer slices for a mild drink.
Stir before serving, since the sugar and spices settle in the fridge.
Reuse the strained sorrel for a weaker second batch by steeping it with 4 cups of fresh water for 4 hours.

Make ahead

"Make the juice up to 5 days ahead and keep it refrigerated. The flavor deepens after a day. Add ice only when serving."

Storage & reheating

"Room temperature: no more than 2 hours once sweetened. Refrigerator: up to 5 days in a sealed bottle or jar (up to 7 days if unsweetened and alcohol-free is not required, but best within 5). Freezer: up to 3 months in freezer-safe containers with 1 inch (2.5 cm) headspace; thaw overnight in the fridge and stir before serving. No reheating needed; serve cold."

Substitutions

dried sorrel (hibiscus) calyces → dried hibiscus flowers (flor de Jamaica). Same plant; use the same weight.
granulated sugar → brown sugar or honey. Use equal amounts; brown sugar adds a molasses note and honey should be stirred in once the liquid has cooled slightly.
whole cloves → 1 cinnamon stick plus 4 allspice berries. Gives a warmer, rounder spice; adjust to taste.
orange peel strips → lime peel strips. Adds a sharper citrus note.