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Sorrel Tea

Learn how to make Sorrel Tea

Sorrel Tea, or sorrel juice, also known as Jamaican Hibiscus, is a refreshing treat in the islands. This delicious drink is made with either fresh or dried sorrel buds often combined with local herbs and spices like cinnamon, clove and bay leaf boiled into a tea. A favorite during Christmas celebrations, and it’s beautiful color helps it to fit the part!

sorrel tea

Hot or Cold, Sorrel Tea is Delicious!

The rich dark red decoction is often served quite sweet! We add a minimal amount of coconut sugar to our blend to make a sweet and sour beverage that is delicious served hot or chilled. It is refreshing, thirst quenching and balancing in the winter months, specifically for Vata Dosha or the Vata season here in the islands where the nights are cool and the trade winds are blowing.

We find after a day at the beach sorrel makes us feel so good! Packed with Vitamin C and antioxidants, it is a blood tonic, supports skin health, supports circulation and is known for having anti-inflammatory properties.

Our FREE Winter Season Guide is packed with simple, easy to follow information on eating for the season. Check out our ongoing Rutacharya Courses offered each season to learn more about seasonal health. Ayurveda offers insight into the best lifestyle and dietary approaches to find the balance that’s right for you, year round!

sorrel tea sorrel tea sorrel tea







Spiced Sorrel

Prep Time: 5 Minutes
Cooking Time: 5 Minutes
Total time: 10 Minutes
Servings: 10


How to make Sorrel Tea
  • 1/2 Cup Dried Sorrel or 1 Cup Fresh Buds
  • 4-5 Bay Leaves
  • 4 Clove buds
  • 1 Stick of Cinnamon
  • 1 Thumb Fresh Ginger- Optional (good addition for Kapha Season or Kapha Dosha)
  • 1 Quart Spring Water


1. Place all ingredients in large pot.
2. Bring to boil then shut off heat.
3. Allow to cool and strain.
4. Sweeten as desired with coconut or cane sugar
5. Serve warm or chilled. Garnish with fresh lemon, orange slice or cinnamon stick.
Sorrel will last up to a week in the refrigerator.

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