The Best Sorrel Syrup
Elevate your beverages, drinks, teas, and baked goods with this sweet and berry-like sorrel syrup, made with dried hibiscus steeped in a simple syrup infused with allspice, star anise, cinnamon, and ginger.
Inspiration for Sorrel Syrup
My initial encounter with sorrel (dried hibiscus) happened thanks to my Jamaican husband. On Christmas Day, we have a cherished tradition of making an authentic Jamaican Sorrel Drink (incorporating aromatic delights like cinnamon sticks, star anise, allspice, and ginger), which offers us something festive to sip on well into the new year. My fondness for this beverage (which tastes almost like a sweet mix of berries) led me on a quest to discover other ways to use hibiscus. Inspired, I ventured into creating a sorrel simple syrup. Using a blend of sugar and water as the base, I steeped dried hibiscus leaves along with the same aromatics found in my beloved sorrel drink recipe for ten minutes.
This versatile sorrel syrup adds a unique flair to cocktails, provides a delightful twist to lemonades or teas, can serve as a topping for pancakes or French toast, and becomes a fantastic ingredient enhancing the flavor profile of cakes and other baked goods.
Key Ingredients for Sorrel Syrup
- Sorrel (Dried Hibiscus): The key ingredient, dried sorrel leaves, can be found in most international grocery stores.
- Sugar: Both white sugar and raw cane sugar are suitable options. I prefer raw cane sugar for this recipe.
- Fresh Ginger: I include approximately half an inch of sliced fresh ginger root during the steeping process.
- Warm Spices: While optional, the inclusion of cinnamon, allspice berries, and star anise enhances the syrup’s flavor profile.
How to make [variation of recipe title but not exact]
- Bring water to a boil over medium-high heat in a saucepan, and slowly stir in sugar until dissolved.
- Add dry ingredients. To the sauce hibiscus leaves (sorrel), cinnamon stick, allspice, star anise, and ginger, and simmer for five minutes.
- Remove from heat and cover. Allow to steep for an additional 10 minutes.
- Strain off the steeped ingredients. Using a sieve, strain off the hibiscus leaves, cinnamon stick, allspice, star anise, and ginger, into a large glass jar or air-tight container.
- Allow to cool completely. Once cool, it is ready to be used or stored (with a lid) in the refrigerator.
Tips / Notes Serving, Preparing, Storing [recipe]
Store your sorrel simple syrup fresh by putting it in a sealed container in the fridge. I recommend using a dark container to protect it from light, labeling it with the date, and using it within 2-4 weeks. To prolong use, add a splash of vodka.
If you like this recipe – try out these other great cookout side dishes:
FAQs
Yes. During the steeping process, you can add additional aromatics. Warm spices (included as an optional here) are the best. This includes ginger, allspice, star anise, cinnamon, and cloves. Citrus elements can also enhance the flavor so try adding a slice of orange or lemon to make the syrup a little brighter.
Simple syrup can last for several weeks if stored properly in a clean, airtight container in the refrigerator. If you wish to prolong its shelf life, try adding a splash of vodka.
Different types of sugar like white granulated sugar, brown sugar, or raw sugar work in the recipe. You can also use other sweeteners like honey, agave, or maple syrup. It is important to note that the sugar or sweetener you use will impact the flavor.
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Sorrel Syrup
Elevate your beverages, drinks, teas, and baked goods with this sweet and berry-like sorrel syrup, made with dried hibiscus steeped in a simple syrup infused with allspice, star anise, cinnamon, and ginger.
Ingredients
- 1/3 Cup Dried Hibiscus Leaves / Sorrel
- 1 Cup Water
- 1 Cup Sugar
- 1 Cinnamon Stick
- Up to 5 All Spice Berries
- Up to 2 Star Anise Pods
- 1/2 inch piece of Fresh Ginger Sliced
Instructions
- In a medium saucepan, bring water to a boil over medium-high heat. Once boiling, slowly stir in sugar, stirring constantly until all the sugar is dissolved.
- Add dried hibiscus leaves (sorrel), cinnamon stick, allspice, star anise, and ginger, then reduce heat to a simmer. Allow it to simmer for 5 minutes. Remove from heat, cover, and let it steep for an additional 10 minutes.
- Using a sieve, strain out the hibiscus leaves, cinnamon stick, allspice, star anise, and ginger into a large glass jar or airtight container. Allow it to cool completely before using or sealing with a lid and storing in the refrigerator.
