Can’t take the heat? Get a refreshing sorrel drink! There’s nothing more soothing than a cold drink on a hot summer day. The sun and shine is to be loved but with that sometimes comes along a dreaded heat wave, which could last for days leaving one parched and dehydrated. Sorrel, also known as Zobo in Nigeria is a well loved homemade drink. It is made from the dry leaves of the Roselle Plant (Hibiscus Sabdariffa). When infused in water and mixed with other key ingredients, it creates a flavourful, thirst-quenching drink. You can buy sorrel from your local African or Caribbean grocery store. You can also purchase online from Healthy Calabash and get it delivered right to your door!
I grew up drinking sorrel drink or zobo in Nigeria as a kid. It was a drink that always got me excited anytime I discovered my mother was making it. I loved it and for the most part, everyone I knew also enjoyed it. However, it is also important to note that sorrel drink exists in many other parts of Africa, Asia and the Caribbean where it is called by different names. Personally, I will always know sorrel to be the Nigerian zobo since that is the name I was raised to know it as. The sorrel drink is so easy to make and can be prepared with many different ingredients depending on your taste and preference. It is mostly prepared as a non-alcoholic drink but it is not uncommon for sorrel drink to be mixed with a little bit of rum for an extra kick especially in the Caribbean. Some people also leave it to ferment and then it turns into wine.
Ingredients:
- 8 cups of dried sorrel
- 12 cups of water
- 3 pieces of orange zest
- 2 cups of white granulated sugar
- 3 teaspoons of grated ginger
Directions:
- Bring the 10-12 cups of water to boil. Then add the sorrel, orange zest and ginger to it the boiling water. Leave to infuse for up to 2 hours. If you are patient enough, leave it to steep for up to 24 hours to draw out all the flavours.
- Strain the sorrel out with a sieve and add sugar to the liquid. Taste for both flavour and sweetness, adding water if it is too strong or potent and more sugar as needed.
- Pour sorrel drink into a glass jug and place in the fridge. Serve chilled. Ice is optional.
It is the brilliant red colour and unique flavour of the sorrel that makes it attractive and useful for food preparation. But most people think it is only the red “flower” portion of the plant (also known as roselle calyx) that is useful for making drinks and then it is tossed away. This was a surprise to me because there are so many other uses for it in Northern Nigeria. For example, after the sorrel is strained from the water, it is kept aside and used along with its leaves for garnishing peanut soups and stews. As a matter of fact, so potent is the colour that besides making a drink from it, sorrel could also be used as a natural colouring agent in foods. It is also very nutritious when eaten and comes with a range of health benefits.
If you are looking to do something extra special for your guests this summer by introducing them to something different, then I highly recommend this drink. On a hot summer evening, get your a few friends together outside to connect with one another and share in some sorrel drinks. For days that you just can’t go out to the restaurant, create your own patio and enjoy the concoction from your own kitchen. In this case, a sweet and invigorating one. Growing up, sorrel was always a festive sort of drink that one would have only during Christmas and New Year celebrations but indeed, it can be drank at just about anytime of the year.
Have you ever tried the sorrel drink before?
I’m a seasoned communications and marketing consultant with a penchant for all things stylish and chic. Follow me on social media and subscribe to the newsletter for regular updates on industry trends and much more!