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| Sorrel Flower – Source |
Sorrel (Hibiscus sabdariffa) is an annual or perrenial woody based shrub/herb that grows in tropical countries like Jamaica and is a member of the hibiscus family. The petals are used to make a flavourful drink that is traditionally served during Christmas-time in Jamaica but has recently become a year-round drink.
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| Jamaican Sorrel Drink – Source |
Traditional Jamaican Juice Sorrel Recipe
8 cups sorrel petals
2 ounces grated ginger
12 cups boiling water
Rum (optional)
Sugar to taste
Directions
- Place sorrel and ginger in a large container and pour on the boiling water.
- Cover and leave overnight, then strain through a muslin cloth or a sieve.
- Add a little rum to preserve and sugar to sweeten.
- Bottle and refrigerate.
- Serve cold.
Makes 4 ½ pints
Source: Sullivan, Caroline. The Jamaica Cookery Book: Three Hundred and Twelve Simple Cookery Receipts and Household Hints. Kingston: Aston. W. Gardner, 1893.
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| Sorrel Drink – Source |
MORE TIPS & INFORMATION
- Petals may be dried or frozen for preservation and those preserved petals are used in the same way as fresh sorrel.
- Sorrel juice can be heated and used as tea.
- In Malaysia, roselle calyces (sorrel flowers) are harvested fresh to produce pro-health drink due to high contents of vitamin C, calcium and other antioxidants.
- In Mexico, water flavoured with sorrel is commonly called "agua de Jamaica."
- Dried calyces (dried petals) and ready-made sorrel syrup are widely and cheaply available in Caribbean and Asian grocers.
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