TRADITIONAL SORREL • SORREL SIMPLE SYRUP • HIBISCUS SORREL MARGARITA

Sorrel is one of those drinks I’ve loved for as long as I can remember. Growing up, it was always around during the holidays cold, deep red, spiced just right and honestly one of the most refreshing drinks you could have.

It’s a Caribbean favorite for a reason. Bright from the sorrel, warm from the spices and balanced with just the right amount of sweetness and rum.

Here, we’re making it the traditional way first, then turning it into a simple syrup and finally into a margarita that still holds onto everything that makes sorrel what it is, just with a little extra edge. Whether you’re liming (that’s a Caribbean hang) or just holding a vibe, this margarita is really something special.

Traditional Caribbean Sorrel

Serves 8–10 | About 30 minutes active + 24–36 hrs steep | Easy

Ingredients

• 4 cups sun-dried sorrel, thoroughly rinsed

• 12–16 cups water

• 2 cinnamon sticks

• 2 whole star anise

• 1 large thumb ginger, sliced and lightly crushed

• Peel of ½ orange

• ¼ tsp ground clove

• ¼ tsp allspice berries

For serving

• Dash of Dacy Cinnilla Sugar

• Fresh lime wedges

• Fresh mint

To sweeten

• 1–1½ cups brown sugar

• 1–1½ cups white sugar

Optional (Traditional Caribbean Style)

• 1 cup + rum

And let’s be real… in a Caribbean household, 1 cup can easily turn into 2… or 3. Measure with your spirit, not just the cup. 😌

Method

1. Rinse the sorrel.

Using a colander, rinse thoroughly to remove any dust or particles.

2. Build the base.

Add sorrel, cinnamon sticks, star anise, ginger, orange peel, clove and allspice to a large bowl or pot.

3. Boil the water.

Bring 12–16 cups water to a rolling boil.

4. Bloom the sorrel.

Pour the hot water over the sorrel and spices. No need to boil the sorrel this is where the petals bloom and release a richer deeper flavor.

Optional method

Simmer spices in the water for 10–15 minutes first, then add sorrel and remove from heat.

5. Steep.

Cover and let sit for 24–36 hours at room temperature, this is where the deep red color and flavor is extracted.

6. Strain.

Strain through a fine mesh strainer lined with cheesecloth. Gently squeeze to extract all the flavor.

7. Reserve for syrup.

Set aside 1–2 cups of the unsweetened sorrel for syrup.

8. Sweeten.

Start with:

• 1 cup brown sugar

• 1 cup white sugar

Taste and adjust depending on how sweet you like it.

9. Add rum (optional).

Stir in rum once strained and slightly cooled.

To Serve (Non-Alcoholic or With Rum):

Rim glass with lime, dip in Dash of Dacy Cinnilla Sugar, add ice, pour sorrel and garnish with lime + mint.

Hibiscus Sorrel Simple Syrup Recipe

Makes about 2 cups | 10 minutes | Easy

Ingredients

• 1 cup (8 oz) reserved unsweetened sorrel

• 1 cup sugar

Method

1. Combine.

Add sorrel and sugar to a saucepan.

2. Simmer.

Bring to a gentle boil over medium heat, stirring until dissolved and slightly thickened (3–5 minutes).

3. Cool.

Remove from heat and let cool completely.

I always keep extra of this on hand it’s one of those things that makes anything feel a little more special.

Hibiscus Sorrel Margarita

Serves 1 | 5 minutes | Easy

Ingredients

• 3 oz (90 ml) tequila (your favorite brand)

• 1 oz (30 ml) Grand Marnier or triple sec

• 1–1.5 oz (30–45 ml) fresh lime juice

• 2 oz (60 ml) hibiscus sorrel syrup

• Ice

• Dash of Dacy Cinnilla Sugar, for rim or painted strip

• Dehydrated lime or lemon, for garnish

• Fresh mint, for garnish

Method

1. Prep the glass (2 options).

Option 1: Classic rim Rub rim with lime, dip into Dash of Dacy Cinnilla Sugar.

Option 2: Painted Cinnilla sugar strip (elevated look) Using a pastry brush, gently paint a strip along the side of the glass with simple syrup (sugar + water). Pour Cinnilla sugar onto a plate and press the syrup coated area into the sugar.

2. Shake.

Add tequila, Grand Marnier, lime juice and sorrel syrup to a shaker with ice.

Shake hard like your life depends on it.

3. Serve.

Fill your prepared glass with ice and pour the margarita over.

4. Garnish.

Dehydrated lime or lemon + fresh mint. You’ll feel like you’re on a beach somewhere.

To Make It a Sweeter Punch (Optional):

Add

• + 0.5–2 oz (15–60 ml) more sorrel syrup, to taste

• A splash of a carbonated white soda (like Sprite)

This shifts it from a cocktail into more of a punch perfect for hosting.

Large Batch (Serves 6 – Pitcher Style)

Ingredients

• 18 oz (540 ml) tequila

• 6 oz (180 ml) Grand Marnier or triple sec

• 6–9 oz (180–270 ml) fresh lime juice

• 12 oz (360 ml) hibiscus sorrel syrup

Method

1. Mix (no ice).

Combine everything in a pitcher.

2. Chill.

Refrigerate until ready to serve.

3. Serve.

Pour over ice in prepared glasses.

Optional for punch style batch:

Top each glass with a splash of Sprite before serving.

Final Note: This is one of those drinks that meets you where you are. Keep it bright and balanced or lean into that sweeter, punch style version when you’re hosting. Either way, it’s going to land!