Add a touch of the Caribbean to your tea collection with our Organic Dried Jamaican Sorrel, also known as Hibiscus sabdariffa. This dried calyx brings a tangy, floral flavour and a vibrant ruby colour from the heart of Jamaica.

What Jamaican Sorrel Actually Is

Jamaican sorrel is the dried calyx of the Hibiscus sabdariffa flower. Despite the name, it is not related to the leafy green garden herb that is also called sorrel.

On the island the calyces are picked by hand, separated from the seed pod and sun-dried until they turn deep crimson. That slow drying is what concentrates the tart, cranberry-like flavour Jamaica is known for.

At a Glance

• 100% organic dried Jamaican sorrel (Hibiscus sabdariffa)
• Naturally caffeine-free
• Tangy, floral flavour with a vibrant ruby-red brew
• Brews equally well hot or cold
• Single ingredient, no additives, no preservatives
• Packed in small batches by RastaMan Stew

How to Brew Sorrel Tea

Add one heaped tablespoon of dried sorrel to an 8 oz cup of boiling water. Steep for five to ten minutes, then strain.

A longer steep gives a deeper colour and a sharper, tarter cup. Start at five minutes and adjust from there to suit your taste.

Traditional Jamaican Sorrel Drink

Simmer the dried calyces with fresh ginger, a cinnamon stick and a few cloves, then take the pot off the heat and leave it to sit overnight.

Strain it the next day, sweeten to taste and serve over plenty of ice. This is the version poured at Christmas tables right across the island.

Flavour Notes

Sorrel is bright and tart, closer to cranberry or pomegranate than to a delicate floral tea. The finish is clean and slightly dry.

It takes sweetening well. Cane sugar, honey and ginger are the classic partners, and a squeeze of lime lifts the tartness even further.

Storage

Keep the pouch sealed in a cool, dry cupboard away from direct sunlight. Stored that way the dried calyces hold their colour and aroma for well over a year.

Frequently Asked Questions

Is Jamaican sorrel the same thing as hibiscus?

Yes. Jamaican sorrel is the dried calyx of Hibiscus sabdariffa, the same plant sold elsewhere as hibiscus tea. Sorrel is simply the Caribbean name for it.

Does sorrel tea contain caffeine?

No. Sorrel is naturally caffeine-free, which is part of why it is served to the whole family at Christmas and enjoyed late in the evening.

Can I make sorrel as a cold drink?

Yes. Brew it strong, chill it and pour it over ice. Cold-steeping overnight in the fridge also works and gives a smoother, less tannic result.

How much dried sorrel do I need?

Roughly one tablespoon per 8 oz cup. For a punch bowl, use about one cup of dried sorrel to two litres of water.

Where is this sorrel grown?

It is grown and sun-dried in Jamaica, then packed in small batches by RastaMan Stew.

About RastaMan Stew

RastaMan Stew brings Caribbean herbs, teas and spices straight from the island to your kitchen. Every pouch holds a single ingredient with nothing added.

This sorrel is sold as a food and beverage ingredient for brewing and cooking.