Sorrel & Ribena: A Wicked Jamaican Christmas Combination
As we say in Jamaica, "Sorrel and Ribena makes a wicked combination!" If you're looking for a taste of authentic Jamaican Christmas, this vibrant, flavourful drink is an absolute must try. While sorrel is a well-known festive staple, the addition of Ribena elevates it to another level of deliciousness that truly captures the spirit of the season.
For my friends outside Jamaica, you might know Ribena by its more common name in the US: blackcurrant. It's a flavour that evokes nostalgia and celebration for many, especially during the festive period, as it traditionally makes its appearance around Christmas.
There are a couple of varieties of Ribena you might encounter. There's a sweeter version, which is a bit of a treasure hunt to find, and then there's the more popular, delightfully tart, and intensely "stainy" one. Both offer a rich, deep fruit flavour that’s perfect for crafting beverages. Ribena on its own is a wonderfully refreshing drink, but when paired with sorrel… that’s where the magic truly happens.
Now, sorrel needs no introduction, its festive hue and zesty, cranberry like flavour are already a cherished part of your holiday traditions. But have you ever combined it with the robust, slightly tart notes of blackcurrant? If not, prepare for a revelation!
Video
Recipe
A rich, festive, and "wicked" combination of traditional Jamaican sorrel and the deep, tart flavour of blackcurrant.
Prep time:
15 minutes
Steeping time:
8–12 hours (Overnight)
Servings:
Makes approx. 1.5–2 Liters
Ingredients
2-3 cups Sorrel (a mix of Black Sorrel and Red Sorrel is recommended)
1 cup Fresh Ribena (Blackcurrants)
4-5 cups Water
1 handful Pimento seeds (Allspice)
2-inch piece Fresh Jamaican Ginger (sliced or crushed)
2 Fresh Limes (juiced)
To taste Granulated Sugar
Optional: Red Label Wine or Overproof White Rum for an adult version.
Instructions
Prepare the Spice Base:
In a large pot, add 4 cups of water, the pimento seeds, and the ginger chunks. Bring to a boil and let it simmer for about 5 minutes to extract the heat from the ginger.
Combine with Sorrel & Ribena:
Place your sorrel and Ribena (blackcurrants) into a heat-proof container or keep them in the pot.
The "Drawing" Process:
Pour the boiling spiced water over the sorrel and Ribena.
Tip: Do not over-water! Use just enough to cover the ingredients to ensure the drink remains rich and "thick" rather than "long" or watered down.
Steep Overnight:
Cover the pot tightly and leave it to sit on your kitchen countertop for at least 8 hours or overnight. This allows the flavors to fully "draw" and develop that deep, dark color.
Strain:
The next morning, strain the mixture through a fine-mesh sieve or a piece of cheesecloth into a clean pitcher, discarding the solids.
Sweeten and Finish:
Add the lime juice and stir in granulated sugar until it reaches your desired sweetness.
Serve:
Chill thoroughly and serve over plenty of ice.
Notes
For the "Stainy" Version: If using concentrated Ribena syrup instead of fresh berries, add it during the sweetening stage (Step 6) rather than boiling it.
Storage: This drink keeps well in the refrigerator for up to a week (if it lasts that long!).
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