Jeneadra

Sorrel, also known by the name Hibiscus Sabdariffa or Roselle, is a member of the hibiscus family.  Other names include Indian Sorrel, African Mallow and Red Sorrel.The plant originated from the region stretching from India to Malaysia, from where it traveled to Tropical and Sub-Tropical regions around the world including the Caribbean. The flowers, fruits, and leaves are all edible, but it is the bright red petals of the flower, called calyces, which is used to make the drink as well as jellies, jams, chutney, syrups and the like. The petals themselves are relatively thick, and surround an inner seed. 

 

The flavor of sorrel juice can be described as tart, somewhat like cranberry but with a mellower, more pleasant flavor. The drink has also been associated with many health benefits. Sorrel contains a range of vitamins and minerals including vitamin C, Calcium, niacin, ribloflvin and flavonoids. Flavonoids, which give the sorrel flower its deep red color, have been recognized as a powerful antioxidant and a likely contributor to cancer health as well as improved immune function. In addition, sorrel is thought to have a mild diuretic effect and the ability to reduce high blood pressure.

 

Sorrel is readily available during Christmas when it is in season. However, the flowers can be dried and made available year round. The drink is typically prepared by boiling the flowers for about 10 minutes (if fresh, the seeds and stems have to be removed), then letting it stand for a couple hours to one or two days, and then pressing out the juice through a strainer. How long you let the sorrel and its juices stand after boiling, depends on how strong you want it to be once you strain it.  Depending on the concentration, the juice can be diluted according to taste. Many people make their juice very concentrated with lots of sugar, almost like a syrup which water is later added to.

 

After being sweetened, the juice is normally chilled, but it can also be served hot as well. Such condiments as ginger, cloves, orange rind, and cinnamon stick are often added when the sorrel is boiling, as well as rum afterwards to add flavor and extend the life of the drink. It is also very versatile and can be mixed in cocktails or with other juices.

 

Sorrel can be found in the American marketplace, but is not wide spread. It is most likely to be seen in Urban African, Spanish, Caribbean or Asian ethnic markets which sell West Indian products, and is usually in the dried form. Dried sorrel often comes in a packet labeled “flor de Jamaica” in Latin Grocery stores, although there are many other brands. It is also likely to be found on the menus of most Caribbean-American eateries and restaurants.

Sorrel juice is definitely a great and healthy alternative drink.

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