Sorrel and Ginger

Updated: Apr 12, 2020

I absolutely love sorrel and we Caribbean's drink it a lot! Sorrel (Hibiscus sabdariffa) is a bright red flower native to West Africa. It's celebrated in (one of) its second home, the Caribbean, as well as South and Central America, in December when these beautiful crimson plants are harvested and drank at Christmas time. I'd describe this as a 'super-food' due to its excellent healing properties and abundance of vitamins A and C, and minerals - zinc, calcium and iron. In the islands we make this into a punch with or without a little rum or as a light tea with a touch of fresh ginger, spices and lemon peel. The recipe below serves both of these and is delicious hot or cold.

Here's how I make mine:

100g dried sorrel leaves

150g grated ginger

1-2 cinnamon sticks

15 cloves

1 lemon, juice and rind

350g sugar, substitue for honey or agave (sweeten to your taste)

3 litres of water

Method: 1. Put all the ingredients in the pan (excluding sugar and lemon rind once it's been juiced) 2. On medium heat, bring to a boil for 20 mins. 3. Turn off, add the lemon rind to the pan. Set aside and leave to steep. At least until cooled or overnight. 4. Strain using a sieve or muslin cloth. 5. Whisk in sugar or sweetener of your choice until dissolved. 6. Bottle it up! Should keep in the fridge for a week.

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