Sorrel drink wine : Sorrel is now available all-year-round in some places in Jamaica (not in my neck of the woods), however, at this time of the year, it is in abundance. Sorrel drink is the official Christmas beverage in Jamaica.
Sorrel is versatile. The drink is enjoyable without alcohol and even more delicious with alcohol. If you want a glass of refreshing sorrel drink without alcohol, click here for the recipe. This is my method of making Jamaican fermented sorrel drink, or sorrel wine as some people called it.
Health benefits of sorrel : Jamaican sorrel (Hibiscus sabdariffa) provides vitamin C, thiamine (B1), riboflavin (B2). Flavonoids are healthy chemical substances found in plants such as sorrel and is also responsible for its deep red colour. Sorrel provides fibre.
2 lbs. sorrel
Sugar to sweeten (brown or granulated, I used granulated)
1 1/2 cups of water ( For a rich sorrel drink, use a small amount of water)
Few pimento seeds (about 12)
A handful of white rice
Piece of ginger (about 3 oz.)
Red Label Wine ( use to your discretion)
Note: Do not use ginger or brown sugar for persons on a low-potassium diet such as persons with kidney disease. Ginger and brown sugar are high in potassium and may cause the heart to beat faster and result in a heart attack. Instead, use cloves and sweeten with white sugar. For persons with diabetes or those trying to lose or maintain weight, sweeten drink with less sugar or with low calorie sweeteners.
White rice and pimento (allspice)
Overproof White Rum and Red Label Wine
- Wash sorrel properly. Put the pimento seeds, cloves, rice grains and ginger into a large container with cover. In a large pot, bring 1 1/2 cups of water to a boil. Pour boiling water over sorrel, cover and let stand for at least 6 hours (overnight is best).
- Strain off sorrel juice from pulp into a container. Sweetened with sugar, add the wine and rum. Stir. Put to chill or serve with ice. Sorrel drink taste best after 3 days. Bottle and kept refrigerated for up to a year.