Through The Lens, Trinidad & Tobago

Sorrel Steeping

September 07, 2003

Sorrel Steeping

Sorrel (Hibiscus sabdariffa) is a seasonal plant indigenous to the Caribbean. When ripe (usually around Christmas time), the fleshy red calyx is used to make a refreshing beverage. Shown here is my mom's method — leaving the sorrel to steep in a pot of water for two-three days before straining and sweetening. A word of advice: Sorrel does NOT taste good when eaten raw.

Posted by phototakeouter at 08:28 PM | Comments (4)

Hey now the rest of the Caribbean do it the same way

December 28, 2005 09:09 AM, Tammie

is only one year i haven't drink sorrel juice and that's because i live in America now.I rememember when i was small i would pick them for my grandma to make for Christmas

April 26, 2005 06:50 PM, timothy williams

My aunt and grandmother does it the same way... i think that most trini's do

March 25, 2005 01:05 AM, NIkishia

Boss doh forget they have green/albino sorrel too

September 7, 2003 08:51 PM, Marissa

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