Jamaican Sorrel (Hibiscus)

• Sorrel is synonymous with Christmas in the Caribbean. The seasonal plant is mainly known for the refreshing beverage it is used to make this time of the year, which guarantees an honorary position at the family dinner table.

• One of the main uses of the sorrel plant is to make a homemade beverage. This is usually done in the months of November, December and January when the fruit is ripe and ready for harvesting. Making sorrel drink is a Christmas tradition in most Caribbean countries including Jamaica, Saint Kitts and Nevis, Guyana, St. Lucia, Grenada, Montserrat, Dominica, Antigua, Barbados and Trinidad and Tobago.

This Superfood is a favorite in the Caribbean Islands, especially around Christmas time. The drink is prepared by steeping the outer skin of the red fruit in hot water. This can be done with fresh or dried fruit, and produces a rich red liquid. Over the years, different territories have added their own cultural flavorings to give the sorrel drink a taste unique to that country. In Jamaica, for instance, sorrel is brewed with varying strengths of ginger producing a perky flavor ranging from mild to spicy. Occasionally, a dash of rum may be added to preserve the drink. Cinnamon, cloves and bay leaves are added in Trinidad and Tobago. If sweetness is desired, sorrel requires copious amounts of sugar to sweeten. The drink is served chilled.

If you’re pregnant or nursing you should not use this product.