BY NOEL CUNNINGHAM
Nothing says Christmas is here like the sweet scent of sorrel in the atmosphere mixed with pimento berries, cloves and ginger. Traditional, a true Jamaican Christmas is not complete with a glazed ham, rum cake and sorrel spiked with rum and wine. Sorrel is the most popular Jamaican holiday drink during the Christmas and New Year season.
The hibiscus sabdariffa flowers, known as sorrel is a type of hibiscus which was introduced to Jamaica from Asia in the 18th century. Sorrel is usually harvested in late November to early December. The dried flowers are used to make the drink. Because of its popularity it can now be found all year round but more popular in its fresh form during the holiday season.
The drink has many health benefits including, controlling high cholesterol levels, managing high blood pressure, enhancing the functions of the liver and a high source of Vitamin C. It has now become a year-round drink in Jamaica and the Caribbean.
In some African countries the flowers are known as roselle or bissap. In Nigeria the drink is called zobo.
How to use Jamaican sorrel?
Sorrel is used in many creative ways here in Jamaica, but it is most popular for its juice. Over the years culinarians has utilized the sorrel by making it into chutneys, ice cream, cakes, sauces and many more delectable condiments and treats. This season if you are looking to do more with the beloved sorrel you can create ice pops, salad dressing by blending your sorrel drink with oil, vinegar, and honey to create a sorrel vinaigrette.
Here is a sorrel drink recipe to get you in the festive mood. Dried sorrel can be found in any Caribbean store.
Ingredients
- 1 lb. sorrel
- 2-4 oz. ginger, washed and clean
- 2 quarts water
- Sugar to sweeten
- Wine (optional)
- Splash of rum, optional
- 8-12 pimento grains
Directions
Wash sorrel thoroughly, using the fingers to lift it from the water.
Put into stainless steel container. Bring water to a boil with the ginger and pimento grains to a rolling boil. Once water starts to boil add sorrel and turn off flame. Allow to steep for 4-6 hours or overnight. Strain and sweeten to taste and add rum and wine if desired put to chill or serve with ice cubes.
Chef Tip: The longer you have your sorrel in the refrigerator the better the flavor will develop.
