Culture, Food, Landscape
Comments 6

Perfect Recipe: Jamaican Sorrel

sorrel in a cup and a large glass pitcher on a lemon patterned tray

At my Uncle’s funeral in May, in addition to talking about his kindness and generosity, many people had a lot to say about his cooking. That’s the magic of food, breaking bread. It brings people together. It’s why most of my fondest memories of my travels are centers around meals. It’s also why I’m so close to my Jamaican heritage. I often wonder would I feel as Jamaican, being born here in NYC if my family didn’t eat Jamaican food? If I didn’t crave escovich fish, fish tea or curry goat?

I’ve always been proud to share my Jamaican culinary heritage with others. I even shared my mom’s stuffed red snapper on here before. So as the days are getting hotter in NYC, I thought I’d share a drink that’s been cooling me down, Jamaican sorrel. Now, this isn’t my Uncle Wayne’s exact recipe — we certainly freestyle a lot in our family, but this will definitely get you started. 

Nneya drinking red drink with a straw Jamaican Sorrel


You definitely see this hibiscus drink a lot in the West Indies over the holidays, but over ice, it’s pretty perfect all year round and it’s natural ingredients are good for you!

* If you have access to fresh hibiscus, even better! Steep them for 2 days!

Try it and let me know how it turns out!

6 Comments

  1. Gracella Coore says

    What about the rum??? If I’m not mistaken we put rum in our sorrel in Jamaica. Thanks

    • 'N A Perfect World... says

      Not a prerequisite though I do mention the rum, thanks!

  2. Jenetta J Porter says

    Right on the money was talking about this yesterday. Thanks

  3. Sounds fantastic! If I can get my hands on some sorrel, I’d love to try this. Thanks for sharing! 🙏

    • 'N A Perfect World... says

      There’s also sorrel tea that some supermarkets sell you can brew to get you started!

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