Sorrel, a drink made from the calyx of the Hibiscus sabdariffa flower, is a staple in Caribbean culture. Different countries have different names for the drink, but in Jamaican cuisine we call it Sorrel.
The first time I tasted the sweet and strong drink was at a family member's apartment in Queens, around the holidays. I was in elementary school and wanted to clink glasses with my mother to celebrate the occasion. My request for wine was turned down, as I was barely old enough to ride my bike in the street alone.
Instead, my grand aunt gave me Sorrel. It was deep red and tangy, and smelled like flowers.
My grand aunts and uncles started drinking Sorrel long before they came to America. I can picture them sipping the drink on the island as young children—pickney—as they would say in Jamaican patois.
“I don’t even remember the first time I had Sorrel,” said Marjorie Swaby. In the family we call her Aunt Chich.
Although my Aunt Chich doesn't make Sorrel often, she’ll occasionally make some for her church group around the holidays. She says that everyone in Jamaica makes Sorrel in December.
“Christmas is not Christmas without Sorrel,” she said.
She walked me through the steps: first she buys the dried hibiscus pod, which is stronger than the fresh plant. Then she boils it with orange peels in water, and adds a lot of ginger to give it a spicy flavor. She lets it steep overnight and strains it the next day.
Sorrel tends to be tart, so most Jamaicans use a lot of sugar to cut the sourness. My Aunt and mother often discuss healthier alternatives, like monk fruit or stevia. My mother’s usual choice, though, is Grand Marnier, but she saves that for cocktail night.
Beyond creating a festive atmosphere and a delicious drink, it turns out hibiscus holds extensive health properties.
According to the National Institute of Health, more than half of the population older than age 60 has hypertension. There are even higher rates of high blood pressure among adults older than age 70. A 2023 study from HIV Nursing revealed that hibiscus tea “reduces systolic and diastolic blood pressure” better than some common high blood pressure regulation medications.
Also, in a 2022 article from the Journal of the American Nutrition Association, Amylee Amos and Bashar Khiatah cite the hibiscus plant’s anti-diabetic and anti-Alzheimer’s properties.
When my grand aunts and uncles talk about Sorrel, they don’t talk about the statistics. They talk about Christmas in Jamaica, from finding the best market to buy the dried pods to sipping the strong drink with a sweet slice of rum cake, surrounded by family and friends.
Although the traditional way of making the drink requires a lot of sugar, and it is frowned upon to change traditional recipes in Caribbean cuisine, in recent years there has been a generational shift. With the 21st century rise of Caribbean fusion recipes and restaurants, more people are making alterations without worrying about sacrificing the culture.
As we approach the holiday season this year, my mind is on Sorrel. To honor our roots, I think I’ll volunteer to make it for the family on Christmas.
Nia Watson is an MFA student at New York University.
Photo credit: Shutterstock/Alp Aksoy
