The sorrel plant (Hibiscus Sabdariffa) is a native plant to West Africa but is now widely cultivated in many hot and tropical regions around the world. It is a member of the hibiscus family and is grown for both its edible and medicinal purposes. The plant is often used in traditional medicine to treat various ailments such as high blood pressure, liver disease, and even cancer. One popular use of the sorrel plant is in making a refreshing and tart drink.
The bright, red sepals of the sorrel plant are harvested and (sometimes) dried before being boiled in water to make a tea-like infusion. The resulting drink is a deep red color and has a distinct sour taste. It is often sweetened with sugar or honey and can be served hot or cold. Sorrel drink is a popular beverage in many Caribbean countries and is often consumed during the Christmas season. In addition to being delicious, sorrel drink is also packed with nutrients. It is rich in vitamin C, antioxidants, and minerals such as calcium and iron. It has also been shown to have potential health benefits, such as reducing blood pressure and improving digestion. Overall, sorrel drink is a tasty and nutritious way to enjoy the benefits of this drink.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Drink
Cuisine: Caribbean
Ingredients
- 1 lb. sorrel
- 11 cups water
- 1 cup sugar granulated
- 2 sticks cinnamon
- 5 cloves optional
- 4 tbsp. grated ginger
- 1/4-1/2 cup rum optional
Instructions
- Wash the sorrel. Separate the sepals from the ‘seed’. Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices.
- Boil for about 20 minutes or until the sepals begin to lose their colour and look jelly-like. Strain the sorrel and allow to cool. After it cools, sweeten with sugar and add the rum if desired.
- Transfer to a sterilized bottle and refrigerate. Serve chilled
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Recipe © Simply Trini Cooking. All rights reserved
Sorrel Drink
Ingredients
- 1 lb. sorrel
- 11 cups water
- 1 cup sugar granulated
- 2 sticks cinnamon
- 5 cloves optional
- 4 tbsp. grated ginger
- 1/4-1/2 cup rum optional
Instructions
- Wash the sorrel. Separate the sepals from the ‘seed’. Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices.
- Boil for about 20 minutes or until the sepals begin to lose their colour and look jelly-like. Strain the sorrel and allow to cool. After it cools, sweeten with sugar and add the rum if desired.
- Transfer to a sterilized bottle and refrigerate. Serve chilled
