Caribbean Sorrel
Dried hibiscus, ginger, and cloves — brought to the Caribbean by West African enslaved peoples, the defining Christmas drink across Jamaica, Trinidad, and Barbados.
- 2 cupdried hibiscus flowers(sorrel)
- 2 ozfresh ginger(sliced)
- 6 wholecloves
- 1 wholecinnamon stick
- 8 cupswater(boiling)
- 1 cupsugar(to taste)
- 2 stripsorange peel
- 1Pour boiling water over hibiscus, ginger, cloves, cinnamon, and orange peel.
- 2Cover and steep overnight or at least 4 hours.
- 3Strain and add sugar to taste.
- 4Refrigerate until cold.
- 5Serve over ice.
- 6Garnish with orange peel.
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Caribbean Sorrel is a hibiscus-based beverage made from the dried calyces of the Hibiscus sabdariffa plant — called sorrel in the Caribbean and Jamaica in Spanish, sharing no botanical relation to the European sorrel herb. The drink holds deep cultural significance across the Caribbean, particularly in Jamaica, Trinidad, and Barbados, where it is brewed with ginger, cloves, and cinnamon to become the defining taste of Christmas celebrations. The tradition of sorrel at Christmas arrived in the Caribbean through African enslaved peoples, who brought knowledge of hibiscus cultivation from West Africa where the plant is indigenous. The British colonial period spread sorrel cultivation through Caribbean sugar economies. Today, Caribbean sorrel's deep ruby color, tart hibiscus flavor, and warming spice make it one of the most culturally resonant non-alcoholic beverages in the region.
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