Sorrel can be obtained throughout the year, thanks to preservation methods but is in demand particularly at Christmas time.

Hibiscus sabdariffa is a shrubby annual, originally from the Sudan, which flowers as the days get shorter. The sepals of the flower become long, fleshy and bright red in the fruit and are used to make the traditional yuletide drink.

The fleshy red covering is removed from the capsule that contains the seeds. This fleshy portion is usually dried in the sun first and then “drawn” with boiling water to which spices are added.

The clear red liquid is then strained, sweetened with sugar and often preserved with a few dashes of rum, although some Barbadians prefer it slightly fermented. A white form of the fruit is also known and the drink made from this tastes the same, though it lacks the bright red colour.

Sorrel liqueur is made by steeping the sepals in white rum for at least a week and then sweetening the strained liquid with sugar syrup. It is very potent.

Taken from A-Z Of Barbadian Heritage.

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