This Trinidadian Sorrel is a vibrant and delicious holiday drink that’s AIP, paleo and vegan. It’s made using dried hibiscus flowers and is spiced with cinnamon, cloves and orange peel.
This recipe for Trinidadian Sorrel is an AIP/paleo version of the classic holiday drink I grew up with. This beautiful deep red drink is both sweet and tangy and popular in many Caribbean countries at Christmas time. It’s the perfect festive AIP-approved holiday drink that can easily be spiked for non-AIP friends and family ?. In Trinidad, some serve sorrel with spirits like rum and gin as a cocktail, or with sparkling wine/Prosecco as a mimosa.
The name sorrel refers to the hibiscus flowers from which this drink is made. Sorrel, also known as flor de Jamaica or roselle in some parts of the world, grows in abundance in Trinidad where I grew up and my family typically made this drink using fresh flowers. Since living in North America, I have used dried hibiscus flowers to achieve an equally as delicious result.
The drink’s simple preparation involves boiling the dried hibiscus flowers in water with cinnamon, cloves and an orange peel. The mixture then steeps on the countertop with the spices overnight, is sweetened with a coconut sugar simple syrup and served cold.
Here’s what you need for this Trinidadian Sorrel:
- Dried hibiscus flowers
- Whole cloves
- Cinnamon Sticks
- Orange peel
- Coconut sugar
Trinidadian Sorrel FAQs
Can I make this coconut-free?
You can replace the coconut sugar with maple syrup or honey, but amounts may vary.
Where can I buy hibiscus flowers?
Dried hibiscus flowers also known as flor de Jamaica can be found online or at many Caribbean or Mexican markets.
What can I serve this with?
Serve as is or with some sparkling water and a squeeze of lime. For non-AIP friends and family, you can serve with spirits or in a mimosa in place of orange juice.
If you try this Trinidadian Sorrel, I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and #healmedelicious.
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Trinidadian Sorrel (AIP, paleo, vegan)
In this AIP/paleo Trinidadian Sorrel holiday drink, dried hibiscus flowers are steeped with cinnamon, cloves and orange peel and sweetened with a coconut sugar simple syrup for a delicious and refreshing beverage.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 11 cups 1x
- Category: Drinks
- 1 heaping cup dried hibiscus flowers
- 1 tsp whole cloves
- 3 cinnamon sticks
- 4-inch fresh orange peel
- 12 cups water, divided
- 1 cup coconut palm sugar
- Combine hibiscus flowers, cloves, cinnamon sticks, orange peel and 11 cups of water water into a large stock pot.
- Gently simmer on low heat for 30 minutes, stirring intermittently.
- Remove from heat and cover, and allow the mixture to steep for at least 4 hours or overnight.
- To make simple syrup, mix coconut sugar and remaining cup of water together in a small saucepan. Bring to a boil and stir to completely dissolve sugar.
- Once sorrel has steeped, strain the mixture into a pitcher and mix with simple syrup according to taste.
- Chill sorrel in the fridge before serving.
Keywords: sorrel, flor de jamaica, roselle, hibiscus tea, trinidadian sorrel, holiday drink, aip, paleo, vegan