The Betty Black Blog

Hibiscus Sabdariffa, roselle or tropical cranberry, is a herbaceous annual that grows between three and eight feet tall, though in tropical climates it is often a perennial. Originating in West Africa it is a member of the Malvaceae, or mallow family. This upright shrub bears three to five inch long narrow leaves near the top of the plant and palmate compound leaves lower down on its reddish stems. The “flower buds” are actually seedpods, enclosed in their fleshy calyces. The red pods, the fruit, and calyces are fused and difficult to distinguish from one another. They are both edible and have an astringent flavour.

High in antioxidants, roselle is used in herbal medicine as a diuretic, mild laxative, cough medicine, for high blood pressure and even to treat cancer! Heated leaves are used as a poultice to treat sores. The leaves are eaten like callaloo or spinach in some parts of the world and it makes delicious jam and chutney as well as herbal tea.

So what are we talking about? It’s December isn’t it, surely you’ve bought your sorrel by now!

Since we’ve had the good news that Appleton supplies are not affected by last night’s (2nd December) awful fire at Wray and Nephew, it’s time to draw your sorrel, my great-grandmother’s stone jar is ready for mine.

Sorrel Drink
4 qt sorrel (seeds removed)
1 gal boiling water
Strip fresh orange peel
1 tsp cloves
1 tsp allspice berries
2 Tbsp freshly grated ginger or to taste
1 lb each granulated and brown sugar
White or “red” rum to taste
Place the sorrel and spices in a large, clean glass or ceramic jar. Pour boiling water over. Cover and let the mixture steep for at least 24 hours. Strain, add sugar and rum to taste. Pour into clean bottles and refrigerate.

Not too much rum, December’s only just started!

Read more about Jamaica at Jamaica-Allspice.com