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Agua de Jamaica (Hibiscus Punch)

Sorrel is a type of wild hibiscus (Hibiscus Sabdariffa). It's called a million different names all over the world, a few that include Jamaica and Roselle. I'm from the Caribbean and never knew until recently sorrel is a type of hibiscus - and I suspect a lot of other West Indians don't know this either. We just know it as sorrel - that delicious red drink that comes around at Christmas time.

Whether or not you add ginger has nothing to do with what makes 'sorrel', it's just a plant with a million different names that has origins all over the world, (and good news: it is being praised for having a lot of health benefits!)

For another recipe (from a West Indian who has never had Sorrel with ginger in it - but will give that a try! ):
Try steeping sorrel for a full day - the difference in taste is well worth it!!! Also, where I'm from, we add clove (the spice) to sorrel when it is soaking (to be left in the sorrel when serving as well). I think generally, other spices are very welcome in sorrel as well :)

Jul 25, 2009
Vincy784 in Recipes