Jamaican Fermented Non‑Alcoholic Sorrel Drink Recipe

3 glasses of non-alcohol fermented Jamaican sorrel on a table

 Sorrel, also called roselle in other countries, is a traditional Jamaican Christmas beverage. As of Saturday, December 20, 2025, sorrel is selling for $800 per pound, and the price usually goes up during Christmas week.

There are two varieties of sorrel (Hibiscus sabdariffa) in Jamaica:

  • The traditional red sorrel, which Jamaicans often call bashment

  • A Caribbean cultivar known locally as black sorrel

Black sorrel does not have the sharp, tart taste of red sorrel. Its juice is deep black with a purple tint. (Watch this video to see black sorrel )

Jamaican sorrel calyces in a bowl on a table top

This version of sorrel contains no alcohol, which is traditionally added to Jamaican sorrel. I also steep the sorrel instead of boiling it, because boiled sorrel tastes like medicine to me. I don’t use cloves, orange peel, or cinnamon, because they mask the real taste of the sorrel. To lightly ferment the drink, I use a few white rice grains.

Recipe Overview

  • Prep Time: 15 minutes

  • Steep/Fermentation Time: 6 hours or overnight

  • Total Time: About 6–12 hours

  • Servings: 4

Ingredients

  • 1 lb sorrel petals (red or black sorrel)

  • 2 cups water

  • ½ lb fresh ginger, peeled, washed, and crushed

  • 10 pimento (allspice) seeds

  • A handful of white rice (any type)

  • Sugar, to taste (brown or white, or your favourite sweetener)

  • Juice of 2 limes

Instructions

  1. Wash the sorrel petals thoroughly and set aside.

  2. Peel, wash, and crush the ginger.

  3. In a pot, pour in 2 cups of water.

  4. Add the crushed ginger and the pimento seeds.

  5. Cover and boil for 2 minutes.

  6. Turn off the stove.

  7. Immediately add the sorrel petals and the handful of white rice.

  8. Cover the pot and allow the mixture to steep for at least 6 hours or overnight.

  9. Strain the liquid.

  10. Sweeten with sugar or your preferred sweetener.

  11. Add the lime juice and stir well.

  12. Chill in the refrigerator or serve over ice.

Why I Steep Instead of Boil Sorrel

Boiling sorrel changes the flavour and gives it a medicinal taste. Steeping preserves the natural flavour and colour of the sorrel, especially when using black sorrel. This method also allows for a gentle, natural fermentation using rice grains, without producing alcohol.

Nutritional Information (Approximate per serving)

  • Calories: 90–120 (depending on sweetener used)

  • Carbohydrates: 22g

  • Vitamin C: High (from sorrel and lime juice)

  • Antioxidants: High (from sorrel petals)

  • Fat: 0g

  • Protein: 0–1g

Nutritional values are estimates and may vary based on ingredients and sweetener used.

Serving Suggestions

  • Serve well chilled on hot days

  • Perfect for Christmas dinner or holiday gatherings

  • Can be stored in the refrigerator for up to a year

Jamaican Sorrel, the Real Taste

This recipe keeps sorrel simple and authentic, letting the true flavour shine without spices overpowering it. Rich, deep in colour, and refreshing  just how I like my sorrel.



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