Sorrel is a staple in most Caribbean households during the holiday season and for me, it’s no different. My friend who is Jamaican (I am Antiguan), would often have conversations about the type of foods/meals our island has to offer (that’s a story for another time lol) but let’s just say I have been slowly learning how to create Jamaican cuisine (it’s still a process). I said all of that to say that my friend introduced me to the drink I am about to share with you.
Prior to her, I really didn’t know this drink existed (it could very well be in Antigua, but I did not know about it) because 1. I did not grow up as a typical islander and 2 I never invested the time to really learn about island cuisine/drinks (until now, it’s still a process). Anyways, I love sorrel, and I absolutely love pineapples so combing the two made the most sense to me. I was a bit skeptical because I really didn’t know how it would taste but I trusted the process and it was the BEST decision ever! (My opinion)
Usually sorrel around the holidays involves alcohol (some make it without) but this is a delicious alternative to traditional sorrel. It’s non-alcoholic and perfect for the family so children won’t miss having sorrel for the holidays.
What You’ll Need
- A bag of sorrel. Can be found in most Asian supermarkets or your local Caribbean food store.
- Skin of 1 pineapple. Not the flesh, eat that, but save the skin. Make sure to scrub the pineapple before peeling.
- Whole spices, ground spices will leave grainy residue at the bottom of your drink. If you cannot get whole spices the ground will do.
- A big pot for boiling. (The biggest pot in a pot set) it’s so delicious you are going to want more trust me
Ingredients
- 2 cups dried sorrel
- Skin of 1 pineapple
- ¼ cup fresh ginger
- 1 tbsp whole cloves
- 1 tsp whole pimento (all spice)
- 2 cinnamon sticks
- Sugar to sweeten
Method
- Bring ginger and pineapple skin to a boil in 8-10 cups of water (more depending on how big your pot is) for 30 mins on medium heat.
- Once boiled, cover and leave overnight to steep.
- After resting overnight, add remaining ingredients and bring to a boil.
- Boil for 30 mins and then let cool.
- Once cooled, strain mixture and sweetened to taste.
Things to Note
- Again, ground spices will leave a grainy residue so use whole spices
- Be sure to scrub the skin of the pineapple thoroughly before peeling.
- The core of the pineapple can be added
Here is another holiday drink option. Eggnog is now 1 of my favourite holiday drinks!
What’s your favourite holiday drink?
Soft Pastels Life 