Roselle (Hibiscus sabdariffa), known as sorrel in the Caribbean, but in other countries it has other names such as luo shen hua in China, bissap in France, rosela in Indonesia, asam belanda in Malaysia, among others.
In the Caribbean it is a fixture and the drink of choice at Christmastime. In fact, Christmas is incomplete without a glass of sorrel on the rocks during the festive season.
The red sepals can either be freshly used or dried and stored and later used to make a refreshing and nutritious drink.
Here is the Jamaican way of how this beverage is prepared:
2 ½ cups dried sorrel
3 oz fresh ginger, grated
5 pimento berries
10 cups boiling water
2 cups sugar
2 tbsp lemon juice
¾ cup white rum
Makes 10 cups
1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
4. Add sugar, lemon juice, and rum to sorrel and stir until sugar has dissolved
Enjoy on the rocks!
The Readers Bureau Contributor
Do you want to add feedback to this story? Please add comment in e-mail box below.
Like our Facebook page https://www.facebook.com/TheReadersBureau
Follow us on Twitter https://twitter.com/readersbureau21