Every year, the first sign that Christmas is on its way isn’t the music or the decorations — it’s the sorrel. When I spotted the first heaps of black sorrel in the market last week, I knew the season was about to burst into full bloom. There’s just something about those deep crimson calyces that signals celebration here in Trinidad and Tobago.
In the Garden
I’ve grown several varieties of sorrel over the years — red, black, and even a lovely peach-pink type. But the black sorrel always makes an early appearance, maturing before the others and stealing the spotlight for a short while. Its colour is richer, its flavour bold, and it often finds its way into my first batch of sorrel drink.
Sorrel (Hibiscus sabdariffa) is a sun-loving crop that’s typically photoperiodic, meaning it flowers when the days start to shorten — usually around the time Christmas lights begin to appear. There is a non–daylight-sensitive variety out there, but it hasn’t gained much popularity locally. Perhaps we just enjoy the tradition of waiting for the season — and the anticipation that comes with it.
In my garden, sorrel thrives in well-drained soil with plenty of compost. Once established, it doesn’t demand much attention, though I keep an eye out for aphids and leafhoppers. Watching the buds swell and open feels like a reward in itself — every bloom a promise of tangy goodness to come.
From Harvest to Happiness
Harvesting sorrel is pure joy. The calyces pop off the seed pods with that satisfying snap, and before long, I’ve got a bowlful ready to transform into something delicious. I can’t help but do a little happy garden dance every time — it’s the reward for months of care and patience.
The black sorrel, with its deeper hue, always feels a bit special — like nature’s way of saying, “Here’s your early Christmas treat.”
In the Kitchen
Nothing quite beats the aroma of fresh sorrel steeping on the stove with ginger and cloves. That’s the scent of the season! My first batch is always for the classic sorrel drink, but over the years I’ve found so many ways to use the calyces — wine, jam, jelly, syrup, tea, even ice cream. Each one brings out a different side of this festive flower.
For me, that’s the beauty of growing sorrel — it doesn’t just decorate the garden; it flavours the holidays.
🍷 Classic Caribbean Sorrel Drink
Ingredients:
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4 cups fresh sorrel calyces (or 2 cups dried)
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1½ litres hot water
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1–2 tbsp grated fresh ginger
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4–6 cloves
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1 stick cinnamon (optional)
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Sugar to taste
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(Optional: a dash of lime juice or a splash of rum for the adults)
Method:
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Rinse the fresh or dried sorrel.
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In a large pot, pour hot water over the sorrel, ginger, cloves, and cinnamon.
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Cover and let it steep overnight (or at least 6 hours).
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Strain, sweeten to taste, and chill.
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Serve over ice — and enjoy that ruby-red sparkle of the season!
🍯 Simple Sorrel Jam
Ingredients:
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4 cups fresh sorrel calyces, chopped (or 2 cups dried, rehydrated)
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2 cups water
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2 cups sugar
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Juice of 1 lime
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1 small piece of cinnamon stick (optional)
Method:
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Add sorrel and water to a saucepan and simmer until soft (about 15–20 minutes).
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Blend or mash to your preferred texture.
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Return to the pot, stir in sugar, lime juice, and cinnamon.
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Simmer over medium heat until thickened (about 25–30 minutes).
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Pour into sterilized jars and seal while hot.
The jam has a gorgeous jewel tone and a tart-sweet punch that pairs beautifully with toast, cheese, or even roast meats.
💡 Did You Know?
That deep red colour in sorrel isn’t just festive — it’s powerful! The vibrant hue comes from anthocyanins, the same antioxidants found in berries and red wine. These compounds help fight free radicals, support heart health, and may even boost immunity. So, when you raise a glass of sorrel this season, you’re toasting with a natural antioxidant powerhouse!
A Glass Full of Cheer
By the time the red sorrel is ready, the season is in full swing. Bottles of drink line the counter, a few jars of jam gleam like rubies on the shelf, and the kitchen fills with laughter and spice. Whether it’s made the way my mother did or by your own new twist, each sip feels like a toast to tradition.
When the first pot starts to bubble and that rich, tangy scent fills the air, I know the spirit of Christmas has truly arrived. From garden blooms to festive cheers — sorrel never fails to bring joy to both the gardener and the glass.
The Grey-Haired Gardener
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