September 07, 2003
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.