At Christmas time the seasonal drink in the Caribbean is sorrel which is part of the hibiscus family.This plant originated from India and Malaysia and is an annual plant. Each year seeds can be dried and replanted.
Sorrel has a white flower with a red sepals.After the white flower has withered the sepals continue to grow and are picked and peeled from the seed. It can then be dried or frozen for out of season use. It is possible to obtain white sorrel but the most popular is the red variety. Its taste is slightly tart.
Sorrel contains vitamin C, Calcium, niacin, riboflavin,iron and flavonoids. The flavonoids give the sorrel flower its dark red colour. These are recognized as antioxidants and are said to strengthen the immune system and help to reduce the risk of cancer.
The drink is prepared by peeling the red petals from the seed and boiling with a little ginger,cinnamon and sugar. It is then left to steep. It makes a lovely wine if left long enough. Some people add rum to it. It is usually served cold in the Caribbean but is delicious as a hot drink.
Photographs courtesy of Colin Lees of Nature Island Destinations
