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Let me share my family's treasured sorrel recipe that brings our Jamaican Christmas to life every year. This gorgeous ruby-red drink has been part of our holiday celebrations for generations. The way it lights up the room with its color and fills our home with that spicy-sweet aroma just makes everything feel festive.
What Makes This Recipe Special
I've perfected this recipe over years of holiday gatherings. The secret is giving those sorrel blossoms plenty of time to steep and letting that ginger really shine through. Trust me the extra steeping time makes all the difference in getting that deep rich flavor we all love.
What You'll Need
- Dried Sorrel: 5 1/4 ounces give it a good rinse first.
- Fresh Ginger: 3/4 pound don't skimp here it's essential.
- Whole Cloves: 10 for that warm holiday spice.
- Allspice Berries: 10 lightly crushed to release flavor.
- Sugar: About 2 1/2 cups for the simple syrup.
- Water: 3 quarts plus extra for syrup.
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Let's Make Sorrel
- Start the Brew
- Get your biggest pot boiling with sorrel ginger and spices. That first burst of aroma is pure magic.
- Give It Time
- Let everything steep overnight or longer in the fridge. This is where patience pays off.
- Strain with Care
- Use cheesecloth to get that crystal clear drink we're looking for.
- Make It Sweet
- Add simple syrup bit by bit until it's just right.
- Time to Share
- Pour over ice garnish and watch everyone's faces light up.
The Perfect Balance
What I love about this drink is how you can make it your own. Like it tart? Go easy on the syrup. Want it sweeter? Add more to taste. That spicy kick from the ginger balances everything beautifully.
Keep It Fresh
Your sorrel will stay good in the fridge for about 5 days. I like to make a big batch and store it without the syrup then sweeten each serving as I go. Sometimes I even reuse the sorrel for a second steeping it's still delicious just a bit lighter.
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Holiday Pairings
In my family we always serve sorrel with our Christmas fruitcake and fried dumplings. Something about that tangy sweet drink just cuts through the richness perfectly. It's become such a tradition that it doesn't feel like the holidays without it.
More Than Just a Drink
Every time I make sorrel it takes me back to my grandmother's kitchen at Christmas. The whole house would smell like spices and you knew the holidays had truly begun. Now I love sharing this tradition with my own family.
Make It Pretty
I love serving sorrel in clear glass pitchers to show off that beautiful color. Add some lime slices and cinnamon sticks for garnish and watch your guests' eyes light up. It's like Christmas in a glass.
Mix It Up
Sometimes I add orange peel while it's steeping or a splash of red wine for extra depth. My aunt always adds nutmeg to hers. That's the beauty of sorrel everyone has their own special touch that makes it unique.
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Frequently Asked Questions
- → What is sorrel?
- In Jamaica, sorrel refers to dried hibiscus flowers, not the green herb. These flowers give the drink its deep red color and tart flavor.
- → How long can I store this?
- The strained drink keeps up to 5 days in the fridge. Make sure to store in airtight container.
- → Can I adjust the sweetness?
- Add the simple syrup gradually to control sweetness. Traditional versions are quite sweet but you can adjust to taste.
- → Why use fresh ginger?
- Fresh grated ginger gives the best spicy kick and authentic flavor. Use a box grater for easier processing of the large amount needed.