The festive drink is a core part of how I remember my home during the holidays.
Since I was first allowed into the kitchen at four years old, I've been obsessed with sorrel. Not the leafy, spinach-like herb, but rather the species of hibiscus used to make the Jamaican Christmas drink of the same name, called bissap in parts of West Africa and flor de Jamaica in Latin America.
Enid Donaldson was one of the doyennes of Jamaican cuisine, and every Jamaican chef of note has a copy of her cookbook,. In the first edition, she says of sorrel:"No Jamaican Christmas is complete without bottles of the red drink brewed with rum and ginger." What is fascinating is that either dried or fresh sorrel can be used to make the drink, though these yield different intensities and top notes.
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