Sorrel is the most popular Jamaican holiday drink during the Christmas and New Year season. The hibiscus sabdariffa flowers, known as sorrel in Jamaica, are harvested in late November to early December. The dried flowers are used to make the drink. 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. Try my Jamaican Sorrel Drink Recipe.
- 1 pound sorrel
- 2-4 oz. ginger
- 2 quarts water
- wine (optional)
- 8-12 pimento grains
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
- Wash sorrel thoroughly, using the fingers to lift it from the water.
- Put into stainless steel container.
- Scrape and wash ginger. Grate and Add to the sorrel. Add pimento grains.
- Boil water and pour over sorrel.
- Allow to stand 4-6 hours. Strain.
- Sweeten to taste and add rum to taste.
- Add optional wine.
- Serve with ice cubes.