Jamaica and Trinidad both claim the red sorrel drink, and they make it differently. It is worth a closer look, because one flower can become two different Christmas drinks.
Same flower, two kitchens
Sorrel is the deep red calyx of the hibiscus flower, the part that is steeped for the drink. It is served in both islands, especially around the holidays. The question is not which flower to use. It is what goes into the pot with it.
The Jamaican way: fresh ginger
The Jamaican version is built on fresh ginger, grated and steeped into the hot sorrel, then strained. That is where the heat comes from. It is the version we serve at Tru Jamaica, and it is the one our family grew up with.
The Trinidad way: warm spice
The Trinidad version is made with cloves and cinnamon, and sometimes a bay leaf or a strip of orange peel. The result leans warm and spiced rather than sharp with ginger.
How to tell them apart
- Jamaican: ginger first. You feel it at the back of the throat.
- Trinidadian: cloves and cinnamon first. Warm and aromatic.
Families on both islands have their own recipes, so you will find variations in either style. The difference is a starting point, not a rule.
Common questions
Is sorrel the same as hibiscus tea?
Yes, in a sense. Jamaican sorrel is made from the same hibiscus family as roselle and flor de Jamaica. It is steeped and sweetened as a drink rather than served as tea.
Is your sorrel alcoholic?
No. Our drinks are served non-alcoholic. Some families add rum at home, which is up to you.
Try ours
Our sorrel and ginger follows the Jamaican way. If you want to compare, order a glass and tell us which side you think it belongs to.
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