1 lb Sorrel petals (available at Caribbean and African outlets)
1 lb Ginger, grated and boiled
5 tbsp raw cane sugar
2 liters of water
a dash of Jamaican Overproof White Rum (Wray & Nephews)
This time of the year boasts a number of fantastic specialities from the Caribbean, including one of our favorite drinks- Sorrel. Made from dried hibiscus petals, boiled ginger, cane sugar and usually, white rum....this drink is tangy, spicy and sweet. I believe it could be one of the most satisfying drinks ever invented! According to James A. Duke, American Botanist and Author, the dried petals are high in several vitamins and minerals, as well as many phytosterols and antioxidant flavonoids. What's even better, sorrel is mostly made in small batches by individuals, so every time it tastes a bit different. We enjoyed Chilled Christmas Sorrel as both alcoholic and non-alcoholic versions this holiday season. It's easy to make, why not give it a try if you haven't already?
Salut! C'est Allison, entrepreneur et amoureux de nourriture jamaïcain ! Contactez-moi à firstname.lastname@example.org