World Spirits

Sorrel Drink

Jamaica

The Christmas red: sorrel drink — hibiscus (sorrel/Roselle) steeped with ginger, cloves, pimento and orange peel, sweetened and (for adults) fortified with white rum — Jamaica's Christmas in a glass; the non-alcoholic version is for everyone, and this entry documents both.

What it is

The Christmas red: sorrel drink — hibiscus (sorrel/Roselle) steeped with ginger, cloves, pimento and orange peel, sweetened and (for adults) fortified with white rum — Jamaica's Christmas in a glass; the non-alcoholic version is for everyone, and this entry documents both. Origins: sorrel (Hibiscus sabdariffa) came from West Africa; its Christmas-season flowering fixed it to the Jamaican holidays. Made from: sorrel calyces, ginger, spices, sugar, water, optional rum. How it's made: 1) Steep the sorrel and spices in hot water overnight. 2) Strain; sweeten. 3) Add rum for the grown-up batch; chill hard. Served: over ice at Christmas dinners with ham and fruit cake. Flavor: cranberry-tart, ginger fire. Strength: 0% (family) to a rum-laced glow. Culture: sorrel season (November-January) is Jamaica's red season — markets pile with calyces. See also: Jamaican Rum, Jamaican Rum Cream.

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