Here is another recipe for Jamaica Sorrel from 'Cook Like a Jamaican". This site has authentic recipes from a home chef that enjoys her family, travel and introducing the world to people of Jamaica. 

​And cloves is the ingredient some people add to their Sorrel. 

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Hibiscus leaves are a green leafy vegetable used in many Hispanic, Asian, African and Indian cuisines. This year we have a bumper crop of the leaves and the prized roselle used to make Zobo,  Jus de Bissap, Kabade, Agua to Jamaica and Sorrel.  As more Americans move away from soda, artificial colors  and added sugar , drinks like Agua Fresca and Sorrel can help you increase your water and antioxidant intake without the added empty calories.

Enjoyed during the Christmas holidays, this delightful  drink is steeped in history and flavor. Here is one of the recipes we like that uses the dried sorrel leaf for a nice lemony flavor. 

Enjoy the original Cool-Aid, all flavor and no artificial dyes, maltodextrin or salt.




5 cups of water

1 1/4 cups sorrel

1 tsp dried mint
1 finger root of ginger grated ( several fingers on one ginger root; let dry for at least  1 hour to increase intensity )

Sugar (add to your taste). Light brown sugar used in some recipes
2 tablespoon of allspiceor 3 allspice berries

Pour water into medium size pot – add dried Sorrel blossoms, ginger and allspice berries. Boil the mixture for 30-45 minutes at a medium to low flame. Let it sit for 24 hours (the longer it sits, the stronger and tastier it in the refrigerator. Add sugar to taste. Strain the next day and enjoy.