Hibiscus calyxes, fresh ginger, cloves, cinnamon & orange peel
Sorrel drink is the Jamaican name for what Mexicans call Agua de Jamaica and West Africans call Bissap. But the Jamaican version is distinct — the ginger is generous, the cloves and allspice give a warm spice depth, and it is traditionally fermented slightly overnight to develop complexity. Christmas in Jamaica without sorrel is inconceivable.
The overnight infusion is what separates Jamaican sorrel from a quick hibiscus tea — the cold steep draws out more complex flavours. Brown sugar gives a darker, more molasses-like flavour than white. Traditional Jamaican versions add a splash of rum — the spiced sorrel makes an extraordinary rum mixer.