Being from the Caribbean, it is not unusual for leaves or flowers of plants grown just outside my door to be utilized for a drink or tea. In fact, as a child, my tea parties consisted of grabbing leaves from a near by tree and seeping it in hot water. We grew up on fresh sour sop and lemongrass bush tea. If we wanted to be fancy, we’d add a few leaves of fresh mint. No tea bags.
Mixing and mingling with Jamaicans, I’ve developed a loved for a drink they call Sorrel, which is made from a flower in the hibiscus family. If you are not a connoisseur of Caribbean food and drink, this will definitely be an acquired taste, but there are tons of benefits this drink brings to the table (pun intended).
Health Benefits of Sorrel
- Loaded with polyphenol antioxidants which prevent cardiovascular diseases and cancers.
- Plant contains many nutraceuticals that treat diseases when consumed regularly.
- Contains a wide range of vitamins and minerals.
- Rids the body of radicals which can cause disease when not removed naturally.
The recipe I and many others use to make sorrel resembles that of a high maintenance tea which requires an overnight settling.
- 1 gallon water
- 1 4-6 oz packet of dried sorrel
- 1 medium sized ginger root
- Sweetner of choice (I chose coconut nectar)
- 4 oz rum (optional)
Directions: Bring water to a boil. Add dried sorrel and peeled and crushed ginger to water and seep overnight while in refrigerator. The longer the better. Add sweetener of choice to taste. Rum is optional.
Cook Like a Jamaican also has a pretty festive recipe.