Jamaican Sorrel -Organic HIBISCUS FLOWERS Spell Herb , Christmas Drink
What Is Jamaican Sorrel?
Jamaican sorrel is in fact what many of us know as hibiscus blossoms, also called flor de Jamaica. The blossoms are traditionally steeped in hot or cold water to make a refreshing herbal, and therefore caffeine-free, tea. The tea has a beautiful ruby color and tart, tangy flavor that’s a little like cranberry or pomegranate.
Sorrel punch is a traditional Christmas beverage
The holidays, this tea is stirred up with fragrant spices like ginger and cloves, along with a bit of simple syrup and Jamaican rum for a festive holiday punch that both looks and tastes of the season.
Jamaican Sorrel is a little known plant that originated in tropical West Africa. It is use as a Festive Christmas drink in Jamaica and the West Indies and many other countries. The red sepals and calyx from the harvest are dried and then stored for making cordials and punches as well as jams and teas.
Organic Hibiscus Tea is made from the deep crimson flowers of the Hibiscus sabdariffa tree and is often referred to as Roselle. These flowers are rich in nutrients including flavonoids, minerals, and vitamin C. Consuming hibiscus tea has been shown to aid in lowering high blood pressure and reducing cholesterol. Lowering high blood and cholesterol reduces the risk of heart attack, stroke and kidney failure. Drinking hibiscus tea has also been found to be beneficial for people with kidney problems as it acts as a natural diuretic. Our hibiscus tea has a fruity yet tangy-tart flavor similar to cranberry and can be savored hot or chilled.
(Jamaican hibiscus flower beverage)
Sorrel punch is a traditional Christmas beverage in the Caribbean. Dried hibiscus flowers known as sorrel in Jamaica and not to be confused with the pungent green — can be found in most Caribbean or Latin markets. In Latin markets hibiscus flowers are known as jamaica, and so is the beverage. In West Africa the flowers are known as roselle or bissap and in Nigeria the drink is called zobo.
Makes about 1 1/2 quarts
Dried hibiscus flowers (sorrel) -- 2 cups
Gingerroot, minced -- 1/4 cup
Boiling water -- 8 cups
Sugar -- 1 to 1 1/4 cups
Place hibiscus flowers and ginger in a large bowl and pour in the boiling water. Cover and let steep for several hours at room temperature.
Strain into a large pitcher and stir in sugar to taste. Serve well chilled.
SORREL PUNCH VARIATIONS
Add a few allspice berries or a stick of cinnamon the the steeping hibiscus and ginger if you like.
Use only 4 cups boiling water to steep. Add 4 cups of seltzer water after straining and chilling for a bubbly beverage.
Mix with a shot of rum and a garnish of lime for a nice cocktail.