St. Kitts Holiday Sorrel Drink

When we moved to St. Kitts 13 years ago it was near the Christmas holiday.  In fact, today 12/12 is the anniversary of our move here.  In addition to the holiday customs we brought with us, we were introduced to several new traditions.  One of them being the making, and partaking of Christmas Sorrel.

The Sorrel plant is related to the Hibiscus.  It's formal name is Hibiscus sabdariffa, it may also go by the name Roselle.  In different countries of the Caribbean region, the recipe changes slightly.  All are made from the sepals and calyces, but the spices used vary.  In Jamaica ginger and rum are added.  In Trinidad, cloves and bay leaf are added.

Here in St. Kitts you begin to see the sepals in stores beginning near the end of November.  A deep reddish purple color, they are sold by the pound.  You can see them on the plate in the picture below.

There are health benefits ascribed to sorrel. The drink is very high in vitamin C, and also contains niacin, riboflavin, calcium, and iron. Herbal practitioners prescribe it for lowering blood pressure, it is said to reduce the viscosity of the blood. 

I just enjoy drinking it.  Although it is a plus that it has all that good stuff in it.  It has become a tradition for us since we have been here.  It doesn't seem like Christmas anymore without it!  I have included the recipe we use in St. Kitts below.

Sorrel Drink

A simple drink made during the Christmas holiday in St. Kitts with a fruity and slightly flowery taste. 
1 pound of sorrel sepals
a few strips of orange peel
1 inch piece of ginger grated
1 or 2 cinnamon sticks
1/2 teaspoon whole cloves
1 gallon boiling water
sugar to taste
rum (optional )

Boil the gallon of water.  Wash the sorrel, remove calyces and place into jar big enough to hold the gallon of water. Add the ginger, orange peel, cinnamon, and whole cloves.  Pour boiling water over the mixture.  When cool, cover and leave to steep for 2 days(at room temperature) to 1 week (in the refrigerator).  Strain the mixture.  Add sugar to taste.  I prefer to use simple syrup as sugar doesn't readily dissolve in cold liquid. 
I make a simple syrup using 1 cup sugar to 1 cup water.  Place in sauce pan, boil for 1 minute, allow to cool before using. Add it gradually to the sorrel tasting between additions until the sweetness is to your liking.
Add rum if desired.  I add it in a 1:3 ratio.  One part rum to two parts sorrel.
Serve over ice.

 The finished drink has a beautiful red color. The cinnamon, ginger, orange and cloves make it taste like Christmas.  The sorrel sepals give it a unique taste I can't compare to anything else. It is a very refreshing beverage.  I hope you'll give it a try!

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