Hibiscus sabdariffa. This is high yield, high quality sorrel, a staple of the Caribbean throughout the year but especially at Christmas. Sometimes referred to as "Jamaican Sorrel", but a favorite in most if not all of the Caribbean islands. Most sorrel recipes call for use of plenty sugar, be guarded by that. Use sugar to taste, or even consider honey or Agave as a substitute - this depends on your taste. If you use lots of sugar, consider lots of crushed ice when using. Product should be refrigerated after making, it has a reasonably long shelf life in the fridge, several weeks.
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