Helps to absorb iron from dried peas, dried beans, and dark-green leafy vegetables (non-haem iron).

For instance, a test-tube study showed that several species of sorrel killed breast, cervical, and skin cancer cells ( 10).And just like the other Caribbean Christmas treats we’ve discussed, sorrel drink is traditionally produced slightly differently from island to island. Interestingly, while I most closely associate sorrel with Trinidad (thanks to my parents, I guess), many Spanish speaking islands call the drink agua de Jamaica!

Fresh sorrel– For me, fresh sorrel is better. If you are using fresh sorrel, make sure to clean it thoroughly and remove any seed before you use it.For the family members who like to turn up and can hold their own, I’m pouring in the rum. Something like a rum punch, so the rum effect is a strong as the drink’s flavour. I like it like this, for me, it’s more festive.

Cover the pot tightly with a lid and let stand at room temperature to steep for 1 to 2 days (for deep, maximum flavor!). If you’d like to enjoy sooner, let tea steep for a minimum of 2 hours. For those unaware, what we West Indians call sorrel is different from the sorrel you may have heard of in Europe. The one we use is more officially referred to as roselle (scientific name: hibiscus sabdariffa). And as you can tell from the scientific name, it’s closely related to the hibiscus plant. So, in that way, our Caribbean Christmas sorrel drink is also a relative of hibiscus tea made from hibiscus flowers. Additionally, it’s loaded with magnesium, a mineral that’s essential for bone and heart health ( 5). summary As many of us know hibiscus blossoms, Jamaican Sorrel can be found dried online and in Latin American or natural food stores, where it is also called (flor de jamaica). Bring to a boil over medium heat. Once boiling, remove from heat. Then add in the citrus zest/peels along with the lemon juice, stir well to combine.

How To Make Sorrel Drink?

The calyxes (which contain the sepals of the plant) are steeped to make drinks (like tea), or to flavour other recipes.