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I didn’t know what Sorrel was until I met my husband. I tasted it. Tried it. LOVED it! For years I would always have my mother-in-law make me some but once I started having children I realized that it wouldn’t be a bad idea for me to learn how to do it. Did I mention I LOVE it? Okay so at this point you’re probably thinking, “will ya just get to the point…what IS IT?
Hibiscus? Yep that’s exactly what it is! It’s not just for beauty baby! According to WebMD, Hibiscus is used for treating loss of appetite, colds, heart and nerve diseases, upper respiratory tract pain and swelling (inflammation), fluid retention, stomach irritation, and disorders of circulation; for dissolving phlegm; as a gentle laxative; and as a diuretic to increase urine output.
Told ya! This plant is more than just a beauty baby! It is used in Jamaica, India, Mexico (ironically known there as Jamaica – pronounced “Ha Mai Ka”) and in Africa.
So back to the drink. Below is a recipe for the way it is made in Jamaica. If you don’t sweeten it, it maximizes the nutritional value. But gotta be honest, this drink sweetened is OH. SO. DELICIOUS. You be the judge…enjoy!
- 3 Cups of Sorrel Pedals (Hibiscus Flower Pedals - You can buy from an International market, Indian, African or Caribbean store)
- 6 Cups of Water
- 1 Pound of Ginger - Cut it in chunks and smash it to allow the juices to come through (I like to use a plate or bowl on top of the ginger and give it a good few smashes)
- Raw Sugar to taste
- Place sorrel in water and bring to a boil for 5 minutes.
- Add ginger into boiled water for 2 minutes, turn heat off.
- Cover and allow to steep for 12 to 24 hours.
- Strain and sweeten to taste.
- Serve cold.
- You'll find many ways to make this on the internet. My way is a simple approach. You'll also find the traditional way once sweetened, is to add rum or wine. Try it first with my recipe and please feel free to share your thoughts!