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Glass of sorrel garnished with an orange peel next to a glass bowl of sorrel and scattered dried hibiscus flowers and brass cocktail spoon

Trinidadian Sorrel (AIP, paleo, vegan)

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5 from 1 review


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.


  • 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 


  1. Combine hibiscus flowers, cloves, cinnamon sticks, orange peel and 11 cups of water water into a large stock pot.
  2. Gently simmer on low heat for 30 minutes, stirring intermittently. 
  3. Remove from heat and cover, and allow the mixture to steep for at least 4 hours or overnight. 
  4. 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. 
  5. Once sorrel has steeped, strain the mixture into a pitcher and mix with simple syrup according to taste.  
  6. Chill sorrel in the fridge before serving.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Drinks