Sorrel-Pineapple Cocktail

Photo by Jackie Fraser-Dunfield

10th Anniversary Issue (Issue 2, 2016)

Sorrel is also known as roselle and hibiscus

  • 1 1/4 cups sugar
  • 2 1/4 cups water
  • 1 pineapple, peeled and cut into cubes
  • 6 tbsp distilled white vinegar
  • 1/4 cup dried sorrel
  • 1/2 Scotch bonnet pepper (seeds and vein removed), sliced into thin strips
  • 5 sprigs mint
  • 1 lime, thinly sliced circles
  • 2 cups gold rum
  • 1 cup fresh lime juice


  1. Bring sugar and 1 cup of water to a boil, stirring, until the sugar dissolves – about 3 minutes.
  2. Add pineapple, reduce heat and simmer for 10 minutes more.
  3. Remove from heat and let sit 30 minutes to infuse the syrup with the pineapple flavour.
  4. Strain into a small bowl and stir in the vinegar. Cover and chill for 30 minutes. Cover and chill pineapple pieces in a sepa-rate bowl until ready to use.
  5. Meanwhile, place sorrel in a bowl and add 1 1/4 cups boiling water. Cover and steep for 10 minutes.
  6. Strain the sorrel tea into an airtight container and discard the sorrel bush. Cover and chill for 30 minutes.
  7. Set aside 8 strips of the Scotch bonnet pepper along with 8 pieces of pineapple for serving.
  8. Stir mint, lime circles, rum, lime juice, remaining Scotch bonnet strips and pineapple, 1 cup of the vinegar mixture and 1 cup tea in a large pitcher and chill for at least 1 hour.
  9. Serve in glasses filled with ice, garnishing with Scotch bonnet and pineapple pieces from step 7.

Serves 8.
Make up to 6 hours ahead of time, just keep it chilled.


-By JamaicanEats magazine

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