Sorrel Drink (Jamaican Hibiscus Punch)

5 from 1 vote

Warmly spiced and on the rocks, this chilled Jamaican Sorrel drink is prepared with dried hibiscus, and it is perfectly tangy, sweet, and refreshing.

Prep Time5

Cook Time10

Total Time15

Course: Drinks

Cuisine: Jamaican

Keyword: jamaican hibiscus drink, jamaican sorrel, sorrel juice

Servings: cups

Bring the water to a boil in a medium-sized pot set over medium-high heat. Add the orange peel and reduce the heat to medium. Let it simmer for 2 minutes.
Stir in the hibiscus, star anise, whole cloves, and allspice into the pot. Stir and let the mixture simmer for 5 minutes. Add in the cinnamon and ginger, and mix to combine.
Whisk in the brown sugar and mix until it has fully dissolved. Let the mixture simmer for another 3 minutes. Remove it from the heat.
Using a fine mesh strainer, strain the punch to remove the spices, hibiscus, and orange peel. Then, pour the drink into a large glass pitcher or an airtight container.
Let it rest for 30 minutes or until it comes down to room temperature.
Add ice to drinking glasses and pour the punch over the ice.
Garnish with orange wedges and serve.

Dried Hibiscus is the star of the drink, so if you can't find it at your local grocery store, you can get it from Amazon or see if they have it at your nearest import/export stores.
Brown Sugar: You can substitute with raw honey, piloncillo, and coconut sugar. Avoid using granulated sugar.
For a more concentrated flavor, refrigerate the drink without straining out the spices. Leaving the spices in the drink for longer will allow them to release more flavor—strain before serving.
Alcohol: For a boozy drink, add white rum.