Guyanese Pride Dried Sorrel 2 oz

Dried Sorrel as known in the Caribbean or Hibiscus Sabdariffa, originated from Angola and can be prepared in a number of ways. The red tart petals can be made into jams, chutneys, wine and the favorite Caribbean Christmas and New Year's sorrel drink. If you visit a Caribbean home during the Christmas and New Year you most likely will be welcomed with a refreshing, ice-cold glass of sorrel. With a piece of fruit cake

A variety of names-hibiscus, roselle, Sudanese tea, red tea, and Jamaica sorrel-designate the flowers (actually calyces and bracts) of Hibiscus sabdariffa L. This red-flowered annual herb of the family Malvaceae is widely cultivated throughout the tropics, reaching a height of 4 to 5 feet or more. Its flower heads are collected when immature and are highly prized for making jams, jellies, sauces, and acid beverages. The floral parts make a pleasant tea and are used by themselves or mixed with other herb teas.Hibiscus contains various anthocyanins and other pigments plus relatively large amounts of oxalic, malic, citric (12% to 17%), and tartaric acid, as well as up to 28% of hibiscic acid (the lactone of a hydroxycitric acid). These plant acids are responsible for the tart, refreshing taste of various hibiscus beverages and foods. They probably also account for the mild laxative and diuretic effects attributed to the plant. Appreciable quantities of water-soluble mucilaginous polysaccharides are also found in the herb. It is believed that they may be responsible for some of the numerous physiological effects postulated for hibiscus.

Sorrel Drink
A festive drink made from the dried petals of Sorrel plant, usually served arround the holiday season but is excellent any time of the year.

Sorrel Punch Recipe

2 cups dried sorrel flowers
1/4 cup fresh gingerroot, peeled and chopped
1 stick cinnamon
4 whole cloves
1 cup sugar
6 cups water
1 1/2 to 2 cups over-proof Jamaican rum (or your favorite dark rum)
Lemon, lime and orange slices, for garnish


In a large, heat-proof crock or bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.
Bring the water to a boil and pour it over the sorrel, spices and sugar. Allow the mixture to cool. Cover the crock or bowl and let and let the punch steep for two days.
Strain the mixture through a fine cheesecloth and return the liquid to the crock or bowl.
Stir in the rum. Cover once more and allow the mixture to stand for two more days.
Strain the punch a final time and place it in the refrigerator to chill.

Serve the Sorrel Punch over glasses full of crushed ice, with garnishes of lemon, lime and orange slices.