During the holidays growing up in a Caribbean house, there was nothing like a cold glass of sorrel. I was so excited to grow red roselle seeds this past seasons I am even more excited to add these amazing seeds to my spring seed product list next year. This plant brought me all the way back and gave me a small slice of home here in the states.
I wanted to share with you one of my favorite Sorrel recipes which I like to refer to as the Caribbean kool-aid. It’s full of flavor and makes a delicious fall beverage. I do recommend freezing or drying your flower buds to keep for storage to enjoy this drink year-round.
2 lbs. Sorrel
8 cups of water
2 pieces cinnamon sticks, about 1” each
2 cups of sugar more if preferred (girl put more)
- Wash and clean sorrel by removing petals
- Put water, cinnamon, and cloves in a pot and bring it to a boil
- Add sorrel petals, cover and boil for about 2 more minutes ( I do just a little bit longer)
- Turn off heat and leave for a few hours or overnight
- Strain and bottle and refrigerate (This is the concentrated batch I like to sweeten at this time but you can hold off)
- When ready to serve dilute with water and sweeten that bad boy again.