There’s no Christmas in Jamaica without sorrel, a drink that is infused with ginger, sweetened with sugar and spiked with white overproof rum. It is as ubiquitous at Christmas time as rum cake, curried goat, and rice with pigeon (gungo) peas.
A hibiscus variety, sorrel came to Jamaica from West Africa. According to the National Library of Jamaica website, references to Jamaican sorrel date to the 1700s.
Sorrel is an excellent source of Vitamin C. It is also rich in copper, calcium, magnesium, iron and phosphorous. Researchers at Jamaica’s Northern Caribbean University have found that three varieties of sorrel that are grown on the island could be effective in fighting some forms of cancer.
Many Jamaicans have the plant in their backyard gardens and some use it not only to make the popular Christmas drink but also to cool fevers, cure colds and lower blood pressure.
Its popularity as a Christmas beverage likely stems from the fact that it is harvested around November/December – just in time for the festive season. For many years, sorrel was only available at that time but as the numbers of Jamaicans and other Caribbean nationals living in North America and the UK swell, you will find several different brands of the dried sepals for sale in supermarkets and health food stores. You can also find the bottled beverage available in some Jamaican/Caribbean restaurants.
Sorrel is also popular in Latin America. A few years ago, my boss’ Mexican wife introduced me to flor de Jamaica. I was so fascinated by the name of the blood red tea she’d made, it took me a while to realize that the color and vaguely familiar aroma was really sorrel.
Unsweetened, sorrel has a sharp, tangy taste. Add a little sugar and it becomes a refreshingly delicious drink. Sorrel can be used to make jams, jellies and chutneys, the leaves can also be used in salads.
- 6 cups water
- 3 cups sorrel sepals
- 2 oz ginger
- 6 whole pimentos
- 1 cup granulated sugar
- Bring water to boil.
- Pour boiling water over sorrel and ginger. It should be enough to cover the sorrel
- Cover and let steep overnight.
- Strain and sweeten.
- Add rum, if desired.
- Add pimento berries and refrigerate.
- Serve with ice.
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Looks delicious, thank you for the recipe, Marcia 🙂
I only think of sorrel as something I’d have in a salad. I love any drink with ginger so this one sounds delicious. Do the pimentos give it a spicy taste?
Hi Marcia, The linkup worked perfectly. This drink reminds me of one we used to make in Mexico called Jaimaica (ha-MY-i-ca) water using a dried red flower. . .I think it was hybiscus of some sort. It looks yummy!
Sounds like a perfect drink for the holidays and love the crimson color too!!
Never heard of this beverage before. Hope to get to try it one day!
I told you months ago that one of these days I’m going to get to Jamaica so I can visit you, Marcia! And when I do I’m hoping and praying for a whole long buffet table of all the traditional dishes and drinks! With all of your friends and family in attendance as well. That is fascinating on about the potential cancer cures. What is overproof rum? Is that where you’re not supposed to be near a flame and breathing at the same time? 🙂
“It is as ubiquitous at Christmas time as rum cake, curried goat, and rice with pigeon (gungo) peas.”
I had to giggle a little when I first read this – no disrespect whatsoever – but it is so far removed from what I know as Christmas feasting – turkey, stuffing and mashed potatoes and gravy with pumpkin pie – but isn’t it lovely that we all have our customs?!
I’m learning a lot about Jamaica!
I have never heard of sorrel before and it looks like a fascinating fruit. I like its vibrant colors. Sounds like a fun drink, Marcia!
Looks very inviting, Marcia! Nature gives us so much to celebrate, in abundance. I would love to have a sip of it, this is new for me.
Looks so very inviting, Marcia! Nature gives us so much to celebrate, in abundance. I would love to have a sip of it, this is new for me.
Looks very refreshing, Marcia! Nature gives us so much to celebrate, in abundance. I would love to have a sip of it, this is new for me.
You’re so right about that, Arti. Nature has given us a bounty of beneficial foods to enjoy. I wish you could get a taste of this one.
I’m happy to introduce you to something new, Mary. Hope you get to try it one of these days – it’s quite a drink.
LOL, I’m sure it seems a little strange, Patti, but that’s what Christmas is about in Jamaica and most of the Caribbean.
So happy to share a bit about Jamaica with you.
Oh yeah, that’s the one!
Well, Mike, when you’re ready, just say the word. Lots of food, family and friends will be there.
Hope you do, Irene!
It surely is, Jeff. Oh, btw, I just noticed in the NYT today that a company in Brooklyn is selling it bottled.
Yes, Jackie, it’s the very same drink. They call it flor de Jamaica there. I found that out from my former boss’ Mexican wife.
It does add a little spiciness but I guess I’m so used to the flavor now, I hadn’t even thought of it. Will have to pay attention next time. I think you’d like it, Leigh.