Spiced Sorrel Tea

By: Hannah Lee Leidy
FEATURED PlantationRum
Photo by Andrew Cebulka

Food Culture of the South

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Makes 1 gallon

  • 3 cups dried sorrel

  • ½ cup chopped fresh ginger

  • 3 cloves

  • 2 teaspoons allspice berries

  • 2 cinnamon sticks

  • ¼ cup cardamom pods, lightly crushed
  • 2 cups brown sugar

  • Zest of 1 lemon

  • Zest of 1 lime

  • 1 pineapple

  • Garnish: Sliced lime
  • Dried sorrel, or hibiscus, 
is used in drinks around the
 region. “It’s a staple in West Indian culture,” Stridiron says. It’s become more available in grocery stores over the years, but can always be ordered online. Serve this tea with Plantation 3 Stars rum—Stridiron recommends one part rum to two parts tea with a splash of club soda.
  1. Add sorrel, ginger, cloves, allspice, cinnamon, cardamom, and sugar to a stockpot filled with 1 gallon water. Bring to a boil over medium heat. As soon as tea boils, turn off heat and add citrus zest. Let steep for 30 minutes.
  2. Meanwhile, peel, core, and cube pineapple. Transfer cubed pineapple to a glass pitcher. Strain tea into pitcher and refrigerate for at least an hour before serving. Garnish with lime.

From Eatymology: Plantation Rum.

  • Recipe from Digby Stridiron of Braata in St. Croix

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