When we got together for a family holiday dinner with family, Patrice made Sorrel, a traditional Trinidadian drink. It is also a tradition in Jamaica. I liked this tasty beverage and asked Patrice to share her family recipe.

Sorrel Drink (In the U.S. this is referred to as Hibiscus)
2 lbs. sorrel or 1 small dry bag of sorrel
8 cups water for the 2 pounds or 4 cups of water for the dried sorrel
2 cinnamon sticks
12 cloves for large batch and 6 cloves for dried batch
2 dry bay leaves
2 cups of sugar or more (I’d use stevia)
rum (optional)
Directions:
Wash sorrel and remove petals (if fresh).
Put all in pot and bring to boil.
Remove from heat and let cool for a few hours or over night.
Strain and bottle.
Keep refrigerated.
Serving:
When ready to serve, dilute with water to desired strength and sweeten to taste.
Could be flavored with some rum.
Note: El Guapo distributes Jamaica Whole Hibiscus in 3 ounce packages. This is the size bag Patrice referred to in the recipe.
Cheers!

Maralyn
Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.