Try These Christmas Recipes From Around the Region: Dominica’s Sorrel Drink
by Lou-Ann Jordan Dec 30, 2019
The Christmas holidays are about traditions.
Traditions that we may not know the history of, but which we practice because to do anything else would be sacrilege. So, every year there are some activities we engage in simply because they have been passed down to us.
Sorrel drink is one such tradition.
For many, Christmas holidays are not the same without an ice-cold glass of the thirst-quenching, dark red beverage.
We forget the tedium and hazard of removing the stiff red petals from its prickly, green seed. We also forget that it leaves red stains on our fingers—why didn’t they teach us to use gloves?
Thankfully, we now have the option of purchasing deseeded and dried sorrel petals. The fact is, for sorrel-lovers, all is forgotten in the face of upholding this long-held practice and consuming what is considered a Christmas must-have beverage.
Well, whether you choose to go old-school or go the more convenient route of the dried buds, this holiday do it like the Dominicans. In this instalment of Christmas Recipes from around the Caribbean, we borrow sorrel drink recipe from the island of Dominica.
Dominican Sorrel Drink
1 lb sorrel (deseeded)
4 ½ cups water
2 tsps grated ginger
1 tsp cinnamon powder (or a cinnamon stick)
White sugar to taste
In a large pot, add sorrel, water, cinnamon and ginger. After 10 minutes of boiling, add the cloves, and leave to boil for an additional 10 minutes. Remove from heat, and let stand with the pot covered for 30 minutes.
Strain and sweeten with white sugar to taste. Bottle and refrigerate.
Now, you’re all set! This Christmas do things differently. Try our recipes and bring a bit of the region into your home for the festivities.
Treat your family and friends to a Guyanese black cake, Trini Ponche de crème, Grenadian salt ham, Vincy ducunas and finally Dominican sorrel drink try.