Spiced Sorrel Drink



Recipe Information

Total Time: 

45 minutes; 10 minutes active



Caribbean sorrel drinks are made from dried roselle hibiscus flowers, which infuse boiling water with a brilliantly red tint. Similar drinks have roots in Africa, Mexico, Latin America, India and Australia. This is a simplified version of the holiday favorite, sweetened with honey. Hibiscus flowers are high in vitamin C, making this a healthful, refreshing drink.


  • 4 cups water
  • 6 allspice berries
  • 1/2 a cinnamon stick
  • 4 cloves
  • 3 slices fresh ginger
  • 1 cup dried hibiscus flowers
  • 1/4 cup honey


  1. Pour the water into a 2-quart pot and place over high heat. Add the allspice berries, cinnamon stick, cloves and ginger. Bring to a boil.
  2. When boiling, add the hibiscus flowers and turn off the heat. Steep for at least 30 minutes (or up to overnight if you want a stronger flavor, though it may need to be warmed for the honey to dissolve).
  3. While the drink is still warm, strain into a pitcher and stir in the honey until it dissolves. Add about half a cup of water to make 4 cups.
  4. Refrigerate until cold, then serve over ice.

Serving Suggestions

Serve with other Caribbean dishes, like Jamaican beef patties or a holiday favorite—rum cake. You can also enjoy this drink warm.

Nutritional Information

60 calories, 0 g. fat, 0 mg. cholesterol, 0 mg. sodium, 18 g. carbohydrate, 0 g. fiber, 0 g. protein