Caribbean Sorrel

I tasted Caribbean Sorrel about 2 years ago.  The tangy refreshing quality hit me instantly.  I love this drink. Both alcoholic and non-alcoholic versions. The lovely lady whose recipe I mostly stick to is from Antigua.

I see that there are several general variations of this absolutely gorgeous drink. Citrus, sorrel and spice make it a great fit in my kitchen. The warming spices give this drink a feel good festive flavor.

 

My Sorrel or Hibiscus Connection

If you are Bengali like me, I have grown up with hibiscus or sorrel. It is the preferred offering to the goddess Kali. Devotees ensure that their offerings include a fresh garland of these flowers. It is always interesting for me to see how the world is interconnected.

So, down to this drink, it is sweet, fragrant and naturally tangy. If you are looking for Sorrel, they can be readily found dried in most stores. This whole sweet and tart action reminds me of this Indian Green Mango Cooler.

In the Islands sorrel or hibiscus planting starts early in the year, in time for a December harvest

All working out to make this a gorgeous Christmas drink. In terms of making the drink, I make it in the Instant Pot. Seriously, you knew that was coming right?  Well, you can simmer it on the stove top following the same general directions. Just as a note, I have not tried making this in the instant pot using fresh sorrel.

Some tips and tricks

In general,

• Do not over do the spices, you want them to complement not compete with the natural flavors of the sorrel.
• If you can, allow the drink to steep well for a couple of hours before straining and serving. So, essentially, if doing the instant pot thing just let this rest in the instant pot.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is waiting to be ordered, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.