Recipe courtesy of Maricel Presilla

Costa Rican Sorrel Wine

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  • Total: 3 days 25 min
  • Prep: 25 min
  • Cook: 3 days
  • Yield: 1 quart
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2 ounces dried hibiscus flower (flor de Jamaica), about 4 cups

5 cups water

1 cups sugar

1-inch piece ginger, peeled

1 cinnamon sticks

3 cloves


  1. Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.