Red Sorrel Drink

Red Sorrel Drink

From Canada to the Caribbean, red & green are the colours of Christmas; and from the Caribbean to Canada comes a beautiful cup of cheer. You might know sorrel as hibiscus, but you might not know it makes a tart and delicious berry-flavoured drink! Mix in the simple syrup to sweeten it, garnish with lime, and serve this colourful cocktail at your next Christmas gathering.


4 servings


15 minutes


45 minutes


For the cinnamon simple syrup

  • 1 cup (217 g) packed Redpath® Golden Yellow Sugar
  • 1 cup (250 ml) water
  • 2 pieces (17 g) cinnamon sticks

For the Red Sorrel drink

  • 1 orange
  • 5 cups (1.25 L) water
  • 1 1/2 cups (50 g) dried sorrel buds
  • 1 inch (2.5 cm) pc of ginger, peeled and thinly sliced into rounds
  • 1 (10 g) cinnamon stick

To serve

  • 1 recipe cinnamon simple syrup
  • 1 lime, cut into wedges


For the cinnamon simple syrup:

Place Redpath® Golden Yellow Sugar, water and cinnamon in a small pot; bring to a simmer over medium heat. Simmer stirring until sugar has dissolved. Remove from heat and let cool. Once cooled store in an airtight container until needed for up to 3 weeks.


For the red sorrel drink:

Remove zest from orange using a sharp vegetable peeler, trimming off any rind. Place in a medium pot along with dried sorrel buds, ginger, and cinnamon.

Bring to a boil over medium-high heat, cover and remove from heat. Allow to steep for 1 hour. Place in fridge and allow to cool completely.

To serve:

Strain through a fine sieve and divide between 4 ice-filled glasses. Stir in desired amount of cinnamon simple syrup and garnish with a lime wedge.


  • Sorrel is also commonly known as hibiscus
  • For a more intense flavour, allow mixture to steep in the fridge overnight
  • Add an ounce (30 ml) of white rum to each drink for a cocktail version