West Indians love drinking sorrel around the holidays. My mom made sure to have bottles filled in our refrigerator with the fruity, fragrant drink during the Christmas holiday season and sporadically throughout the year.
What is sorrel you ask? Sorrel is a perennial herb that is cultivated as a garden herb or leaf vegetable, according to Wikipedia. Sorrel is similar in taste to hibiscus. Jamaicans — and other Caribbean people — use the sepals from the plant to make the popular drink I have grown to love. It’s difficult to find sorrel (sepals) in South Dakota … so my mother sent me some from New York in the weeks leading up to Christmas.
Making the drink is pretty simple. All you have to do is the following:
- Put a pot of water to boil
- Rinse the sepals in water
- Grate a piece of ginger root over pot of water
- Turn off pot and put sepals inside
- Let the mixture cool for a few hours
- Strain, sweeten with sugar and add whole allspice (preservative)