The sorrel plant — scientifically called Hibiscus sabdariffa — grows easily in tropical gardens and has stunning red flowers. To make the drink, the fleshy red calyces (the part around the flower) are dried and then steeped in boiling water like a tea. Cooks add ginger, cloves, cinnamon, and sugar to create a warming, spiced flavour. The liquid turns a deep ruby red that looks almost magical.
Sorrel is especially associated with Christmas and New Year celebrations in Saint Kitts and Nevis, as well as festival times like Carnival. Families make big batches in advance, and it is offered to every guest who comes to the house. Sharing sorrel is a tradition of welcome and celebration — saying 'here is a glass of sorrel' is like saying 'I am glad you are here'.
The drink can be served hot or cold, with or without ginger, more or less sweet depending on the family's preference. Cold sorrel over ice is incredibly refreshing on a hot Caribbean day. Some families also add a squeeze of lime or orange for an extra citrus lift. Each household has their own version of the recipe.
Beyond tasting wonderful, sorrel is known for being rich in vitamin C and antioxidants — natural chemicals that help keep the body healthy. Scientists have confirmed what Caribbean grandmothers have known for generations: this gorgeous red drink is good for you.