Sorrel
‘Twas the night before Christmas, without fuss or quarrel, and everyone was ready for a
festive glass of sorrel!
It’s the time of year for preparing scrumptious, mouthwatering treats to impress discerning guests. This means that hospitable hosts everywhere are contemplating tasty new beverages to spice up their traditional holiday fare. Might we suggest that you forget about the ho-hum drinks of Christmases past and wow your guests with a rich, tastebud-popping elixir from the land of white sand beaches, Blue Mountains, and Reggae music – a.k.a. Jamaica.
Why not introduce your loved ones to the festive beverage called sorrel, the Jamaican Christmas drink with a bountiful array of health benefits? Although there is some dispute as to where it originated, sorrel can be traced to West Africa where it is used to make a Senegalese drink called bissap. During Transatlantic Slavery, plants and livestock were relocated alongside enslaved Africans who had knowledge of the hibiscus flower and cultivated it in Jamaica around the 1700s. Known scientifically as the hibiscus sabdariffa, from the Malvaceae plant family, this herbaceous perennial’s calyces of the roselle flower is part of the plant used by Jamaicans to make their flavourful Christmas beverage. (Insider note: paired with an equally rich, rum-spiked, fruit cake, it can be quite the delectable treat.)
For hundreds of years the sorrel plant has travelled across the globe enriching the standard culinary fare with its zingy, succulent punch. The dried calyces are used to produce jellies, jams, chutneys, sauces, wines, soups, pickles, and syrups. In Africa, it is a side dish served with pulverized peanuts. The syrups are used in puddings, ice cream, and cake frosting. In the United States, black Americans celebrate Juneteenth by eating and drinking red hued foods and beverages, including sorrel.
Although hibiscus tea can often be found in local grocery stores, the dried or fresh sorrel leaves can be harder to come by. But don’t despair, many Asian markets and Caribbean grocers carry both forms of sorrel. Although, if you live in a white-dominated country like Canada, the USA, or Britian, you may have to meander into new and different markets to find this healing drink, we do believe that the search will be well worth your time!
Besides its distinctive flavour (that is sometimes likened to cranberries), sorrel has a host of medicinal benefits and should be contemplated as a serious addition to a healthy diet. Like ginger it is known for a myriad of medicinal benefits, including its anti-inflammatory properties. Nutritionists have lauded it as rich in nutrients such as niacin, riboflavin, and ascorbic acid and high amounts of minerals like calcium, potassium, and magnesium. But that’s just the tip of the iceberg! It is also iron rich, a critically important factor for black folks suffering from anemia due to health issues like fibroids and Sickle Cell Disease. All that iron also helps improve blood circulation throughout the body by boosting red blood cell production and oxygen levels in vital organs. But sorrel is also high in flavonoids which act as a powerful antioxidant eliminating free radicals that cause diseases and, according to the National Cancer Institute, sorrel may possess anticancer properties. Sorrel may also keep the heart healthy by lowering bad cholesterol and preventing clogged arteries. Drinking three cups of hibiscus tea (or sorrel) can also lower blood pressure by as much as 13.2 percent. Sorrel is rich in organic acids such as citric acid, malic acid, tartaric acid, and polyphenolic acids and because of its potency it can be used as a dietary supplement.
Need more reasons to make this tasty drink a part of your Christmas (and regular culinary) routine? Experts believe that sorrel also boosts the immune system and prevents illness due to its high vitamin C content. It has been used to treat colds and coughs, and the significant amounts of vitamin A in sorrel can improve eye health, and prevent macular degeneration, and poor circulation and has diuretic properties that promote kidney health.
But drink with caution! Incorporating sorrel into your diet is not to be taken lightly, especially for those who are taking blood pressure medications. Side effects can include dizziness, weakness, and even drowsiness. Some people complain of constipation, bloating, and gas.
Did we mention that Jamaicans often add a tot (or two) of rum to their sorrel for an extra festive Holiday drink? But for the Holiday over-indulgers, the other good news is that sorrel may also provide hangover relief (of course, that is, if you refrain from adding rum again).
To enjoy sorrel tea, steep dried or fresh hibiscus in boiling water. Add ginger, cloves, cinnamon, and honey to sweeten.
This recipe is to make 3-4 servings.
INGREDIENTS
50g dried sorrel (hibiscus)
1.5 litres water
Add the following ingredients to taste as/if desired:
Pimento (allspice) berries
Fresh ginger, grated
Cloves
Ground cinnamon
Nutmeg, grated
Sugar, honey or any sweetener
Lemon or lime juice
White rum
STEPS
Step 1 – Place the sorrel and your desired spices in a large pot.
Step 2 – Pour over 1.5 litres of water and bring to the boil. Stir everything together and leave to boil for around 5 minutes.
Step 3 – Turn off the heat and leave the pot to cool. Stir again, and place in the fridge to steep overnight or for at least an hour.
Step 4 – Strain the steeped sorrel liquid into a bowl. Add your desired sweetener, some lemon or lime juice plus some rum if desired. Stir until all ingredients are dissolved. And enjoy over ice!
Tips:
- Keep refrigerated to prevent fermenting.
- If you prefer it as a tea, heat it to desired temperature.
Merry Christmas to all, and to all, a good glass of Jamaican Sorrel!