Growing up, when the winter holiday season rolled around, I could always count on seeing a bright-colored drink called sorrel. It boasted its magnificent color from atop tables at family gatherings, and was enjoyed in cheerful moments with family and friends in the days leading up to Christmas. Our holiday celebrations were marked by food, music, and traditions that spoke of our Caribbean heritage.
My children and I now have a December routine of reading a picture book each day as we soak in the season of slow days, intentionally moving toward the new year. We have not come across a whole lot of other children’s Christmas books that are set in the Caribbean. But the first time I read O Christmas Tree by Vashanti Rahaman, the familiar scenes within its pages quickly made it one of my favorites.
It mentions the holiday tradition of making sorrel, a drink made from the dried hibiscus flower. Sharing with my children both the story and the recipe is something I look forward to every year. The best part is when I make a large batch and take some to my parents. The smile that spreads across my dad’s face envelopes me in the warmth of our shared history. It’s a comfortable place of recollection and joy.
I wanted to share about the book and the recipe. Perhaps it is something familiar to you or it can be something new that you experience. I hope that in this season, you find many reasons to be present, slow down, and make beautiful memories with your families.
A Little Information About the Drink
Caribbean sorrel is the common name for the hibiscus plant called Roselle (Hibiscus sabdariffa). It is not the same as the green herb called sorrel. Caribbean sorrel is also not the same as Hibiscus rosa-sinensis, although they are closely related. Also known as Jamaican sorrel, it is a rich, deep red color.
Ingredients:
2 cups whole, dried sorrel (dried hibiscus)
The peel of 1 orange
About 2 inches of fresh ginger, sliced for mild flavor, grated for stronger flavor
2 cinnamon sticks
6 cups of water
Sugar to taste
Directions:
Peel the orange and slice (or grate) the ginger. Add all of the ingredients to a pot, including the water and sugar. Cover the pot and bring to a gentle simmer. Simmer for about 30-40 minutes, then let the mixture cool. For an even stronger flavor, allow it to sit in the pot for up to 12 hours after removing from the heat. Strain it into a large jug and dilute with water or ice.
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