Jamaican Sorrel

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Jamaican Sorrel is a traditional holiday drink spiked with rum (I like using coconut rum, but most times I prefer it alcohol free), however I enjoy drinking it all year round. I usually buy it from Golden Krust, but I also enjoy making it myself. Especially since I grow hibiscus sabdariffa aka roselle, which is what sorrel, and hibiscus tea is made from.

It's known as a holiday drink because hibiscus usually doesn't begin to flower until early fall, near the holiday season. The hollowed calyxes is the part of the plant that is used to make sorrel and tea. It has a natural gelatinous texture, but the seed pods are what contain the most pectin. I often times use the calyxes and pods to make cranberry sauce to get that nice thick texture.

Every batch of sorrel is different depending on who makes it, but I like to keep my recipe simple.

What you'll need:

• 2 cups of dried hibiscus calyxes (without the seed pod)

• 2 cups of water

• 1 cinnamon stick

• 1 orange peel

• 3-5 cloves

• 1/2 tsp of ground all spice

• 1/4 cup of sugar

• Grate a 3-5 inches piece of ginger. Grated ginger give it better flavor compared to slices of ginger (I like mine very gingery, so I use a 6 inch piece)

Directions:

This is as easy as making an infusion. Add all of the ingredients into a pot. Simmer, do not boil, for 10-15 minutes. I like to place it in the freezer to cool it down fast, but if you're not in a rush, place it in the refrigerator. You can save the calyx pulp for later. You can eat it as is or make it into a candy.

Enjoy!