Tropical Sun 100% Natural Dry Sorrel Dried Hibiscus Flowers (100g)

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Dried Red Sorrel Calyces– The main ingredient for our drink. It comes from the flor de Jamaica or hibiscus flower and has an herbal, floral taste. Strain the mixture thoroughly after simmering to remove all the solids. This ensures a smooth and enjoyable texture.

Jamaica Sorrel is made from steeped Hibiscus petals. It is then mixed with a variety of other ingredients most commonly Appleton Estate Rum or Wray & Nephew White Overproof Rum to create a boastful Christmas holiday drink. Wray & Nephew White Overproof Rum – this is a classic Jamaican white rum, use this or your rum of choice. I'd better let my brother know he might not be getting the same taste of drink as our cousin makes if he uses the sorrel that grows wild round his place in Italy. He knows it as Rosella too, as we grew up here. It helps decrease the cholesterol of ‘poor cholesterol’ or low-density lipoproteins (LDL) and boost ‘healthy cholesterol’ or high-density lipoproteins (HDL).

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Whole Allspice Berries(Pimento Berries/Seeds) – a key ingredient in many Jamaican dishes and drinks, this aromatic spice is especially crucial here. Besides steeping sorrel with aromatics and spices to make this sorrel drink, it can also be used in the following ways: They are anti-inflammatory, protecting the body from oxidative damages and helps in smooth digestion. And according to grandma, the older men in Jamaica would dig holes in the ground and store their bottled sorrel there for over a year because it ages like wine.

Boiling Process– Add the sorrel to a pot of water along with the spices and put it to a boil. The amount of water should just about cover the sorrel in the pot. Too much water Once the liquid comes to a boil, turn the heat down and let it boil for another 5 to 10 minutes. Sorrel, the Jamaican name for a type of hibiscus flower, is a popular drink in many parts of the world. While it is deliciously refreshing and can be enjoyed anytime of year, its festive color and seasonal spices make it an ideal Christmas punch. To understand a little about why sorrel became synonymous with the holiday season, you have to look at two factors: natural and cultural. Christmas naturally Whatever you use will vary on how much sweetener is needed. My sorrel needed 4 and ½ cups of granulated sugar (no it wasn’t too sweet, don’t worry) but if you use something else you may need less or more than 4 cups. This is why you need to add a little at a time and give it a taste as you go.Consider garnishing your glasses with fresh orange slices or a sprinkle of ground cinnamon for an extra festive touch. And since it has to seep for a few days before you strain and serve it, that makes this the perfect make-ahead drink! Start making it a week before Christmas, bottle and refrigerate it a day or two before and when it comes time for dinner everyone can help themselves to a nice cold glass! How to Strain Sorrel

First, on the natural side, let’s get to know the sorrel plant itself. Growing to a maximum height of anywhere between seven and eight feet tall, it’s a shrub with long leaves. Soliman GA. Dietary fiber, atherosclerosis, and cardiovascular disease. Nutrients. 2019;11(5):1155. doi:10.3390/nu11051155 Sorrel Drink is the most popular drink used to be served mostly during Christmas in Jamaica, but now it’s served all year round. It has excellent health benefits too! We don’t make a ton of Caribbean foods at home, simply because a lot of the classic recipes take a long time to make, or require ingredients that are difficult to find here in Canada. Derksen A, Hensel A, Hafezi W, et al. 3-O-galloylated procyanidins from Rumex acetosa L. inhibit the attachment of influenza A virus. PLoS One 2014;9(10):e110089. View abstract.Bello O, et al. (2019). Wild vegetable Rumex acetosa linn.: Its ethnobotany, pharmacology and phytochemistry – A review. Pimento (Allspice)– This is a must if you want the flavour of Jamaica. You can also add a few berries to the drink when storing it. I’ll admit, growing up I HATED sorrel with a passion. I’m not even sure why. I think as I child I just found the flavours way too strong. Now that my tastebuds have matured, I can’t get enough of it! https://www.alliedacademies.org/articles/studies-on-nutritional-facts-of-spring-herbs-collected-from-bulgarian-market-10543.html