- 1 ½ cups dried sorrel petals / fresh sorrel, rinsed
- 8 cups of water
- 1 big cinnamon stick or 3 small cinnamon sticks
- 1-2 piece of dried orange peel
- 4 cloves or 1 teaspoon of ground cloves
- 5 pimento seeds (allspice seeds)
- Thumb of ginger, chopped
- Sugar or maple syrup, sweeten to your taste
- Orange, sliced in quarters for garnish (optional)
- Prep Time: 10 Minutes
- Inactive Time: 5 Hours
- Cooking Time: 0 Minutes
- Total Time: 10 Minutes
- Serves: 8 People
How To Make Caribbean Sorrel Juice
- Rinse the sorrel petals thoroughly to get rid of any debris.
- Add the sorrel, cinnamon stick, orange peel, cloves, pimento seeds, and ginger using a large bowl.
- Then pour boiling water over the bowl until it covers the ingredients and stir thoroughly.
- Cover the bowl and let it steep for up to 5 hours.
- Pour the sorrel mixture into the sieve and allow it to strain into another bowl/jug.
- For a second time, pour the sorrel mixture into the first bowl using a sieve, allowing it to strain.
- Set aside the sorrel pieces and spices for another recipe.
- Sweeten to your taste by adding the sugar or syrup to the strained mixture, then stir to combine.
- Refrigerate to chill.
- When ready to drink, sweeten or dilute the juice to your taste.
- Add a slice of orange to garnish (optional).
- Sorrel: The sorrel will become more potent the longer it steeps in hot water.
- Measurements: Sweeten to your taste!
- Storage: Keep sorrel for up to two weeks in the refrigerator.