{"id":4742,"date":"2009-03-10T20:11:57","date_gmt":"2009-03-11T03:11:57","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=4742"},"modified":"2009-05-01T05:26:30","modified_gmt":"2009-05-01T12:26:30","slug":"flor-de-jamaica-beverage","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/drinks-cocktails-beverages\/flor-de-jamaica-beverage\/","title":{"rendered":"Flor de Jamaica Beverage"},"content":{"rendered":"

\"flower-of-jamaica-21\"<\/p>\n

A Stunning\u00a0 drink which comes with a pretty vivid color & a\u00a0\u00a0taste as good as it looks. The name, the look, the color, the taste –\u00a0endless appeals. With the warm air already filling in, I am sure this is going to be The Drink for us\u00a0 during\u00a0the next few months. That absolutely gorgeous color, the slight tang,\u00a0 & only a few easy steps, with may be some lime & a hint of mint & some spices, result in this all engaging & refreshing Flower Tea or a Sorrel Punch!<\/p>\n

\"flower-of-jamaica-3\"<\/p>\n

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We were in a Mexican Grocery Store last night when my hubby spotted this little pack which\u00a0looked like some kind of dried petals, said “Flor de Jamaica” & had the slight\u00a0tart aroma like cranberry. His brain was already ticking thinking drink. We had to ask the friendly lady at the counter what we need to do with it. All we had to do, she said, was soak these flowers in the water for a couple of hours, mix some sugar, chill it and drink it! We got curious & got it home.<\/p>\n

These dried petals happen to be the petals of hibiscus sabdariffa, <\/em>commonly called “Roselle<\/strong>“.\u00a0 The Herbal Tea\u00a0made out of these flowers is a very popular drink in Mexico, Central & South America. In the Caribbean however it is traditionally steeped with spices and mixed with rum to create a favorite jewel-colored Christmas\u00a0drink known as Sorrel Punch<\/strong>. Besides the looks & the color, it is high in Vitamin C too & known to treat\u00a0 hypertension.<\/p>\n

Here are some other names that “Roselle” has ….<\/p>\n

“The roselle is known as the rosella<\/strong> or rosella fruit in Australia. It is also known as me\u015bta\/meshta<\/strong> on the <\/em>Indian subcontinent<\/em>, Gongura<\/strong> in <\/em>Telugu<\/em>, chin baung<\/strong> in <\/em>Myanmar<\/em>, \u0e01\u0e23\u0e30\u0e40\u0e08\u0e35\u0e4a\u0e22\u0e1a’krajeab<\/strong> in <\/em>Thailand<\/em>, bissap<\/strong> in <\/em>Senegal<\/em>, <\/em>Mali<\/em>, <\/em>Burkina Faso<\/em>, <\/em>Benin<\/em> and <\/em>Niger<\/em>, the <\/em>Congo<\/em> and <\/em>France<\/em>, dah or dah bleni<\/strong> in other parts of <\/em>Mali<\/em>, wonjo<\/strong> in the <\/em>Gambia<\/em>, zobo<\/strong> in <\/em>Nigeria<\/em> (the Yorubas in Nigeria call the white variety Isapa (pronounced Ishapa)), karkade<\/strong> (\u0643\u0631\u0643\u062f\u064a\u0647; IPA: <\/em>[‘karkade]<\/em>) in <\/em>Egypt<\/em>, Saudi Arabia, and <\/em>Sudan<\/em>, omutete<\/strong> in <\/em>Namibia<\/em>, sorrel<\/strong> in the <\/em>Caribbean<\/em> and in <\/em>Latin America<\/em>, Flor de Jamaica<\/strong> in <\/em>Mexico<\/em>, Saril<\/strong> in <\/em>Panama<\/em>, rosela<\/strong> in <\/em>Indonesia<\/em>, asam paya<\/strong> or asam susur in <\/em>Malaysia<\/em>. In Chinese it is \u6d1b\u795e\u82b1 (Luo Shen Hua<\/strong>) .” (Wiki) … more on this flower<\/a>…<\/em><\/p>\n

Here it\u00a0\u00a0is for you to see….within a few minutes of soaking it, the dried petals started plumping up & releasing this jewel like red color. Another hour later, it was intense red, & tasted slightly tangy.<\/p>\n

\"flower-of-jamaica-1\"<\/p>\n

The process of making Sorrel Punch is much the same as preparing an herbal tea.\u00a0I have \u00a0used the recipe from BellaOnline<\/a> (all the other places I looked had similar procedures). This recipe\u00a0asks for a\u00a0couple of days of steeping,\u00a0which produces a deep\u00a0 flavor, and then the punch stands for another two days after the rum is added. The end result obviously is a gorgoeous, intoxicating\u00a0drink full of Tropical Flavors… Bring it on, let the Island Air hum & buzz….<\/p>\n

To make the Sorrel Punch:
\n<\/strong><\/em><\/p>\n

Ingredients:<\/strong><\/em><\/p>\n

    \n
  1. 2 cups dried sorrel flowers<\/li>\n
  2. 1\/4 cup fresh gingerroot, peeled and chopped<\/li>\n
  3. 1 stick cinnamon<\/li>\n
  4. 4 whole cloves<\/li>\n
  5. 1 cup sugar<\/li>\n
  6. 6 cups water<\/li>\n
  7. 1 1\/2 to 2 cups over-proof Jamaican rum (or any of your favorite dark rum)<\/li>\n
  8. Lemon, lime and orange slices, for garnish<\/li>\n<\/ol>\n

    Preparation:<\/strong><\/p>\n

    In a large, heat-proof\u00a0 bowl, combine the sorrel, the ginger, the cinnamon stick the cloves and the sugar. Set aside.<\/p>\n

    Bring the water to a boil and pour it over the sorrel, spices and sugar. Allow the mixture to cool. Cover the\u00a0bowl and let and let the punch steep for two days.<\/p>\n

    Strain the mixture through a fine cheesecloth and return the liquid to the\u00a0 bowl.<\/p>\n

    Stir in the rum. Cover once more and allow the mixture to stand for two more days.<\/p>\n

    Strain the punch a final time and place it in the refrigerator to chill.<\/p>\n

    Serve the Sorrel Punch over glasses full of crushed ice, with garnishes of lemon, lime and orange slices. (During the holidays, this is accompanied with a slice of Fruit Cake<\/a>)<\/p>\n

    \n

    If you do not want the\u00a0 Rum, just have the Refreshing Tea. <\/strong><\/em><\/p>\n

    To make the TEA:<\/strong><\/em><\/p>\n

    Ingredients:<\/strong><\/p>\n

      \n
    1. 1\/2 Cup Dried Flower of Jamaica<\/li>\n
    2. 4 Cups water<\/li>\n
    3. 1\/3 Cup Sugar (more or less)<\/li>\n
    4. Lime & Fresh Mint (Optional)<\/li>\n<\/ol>\n

      Preparation:<\/strong><\/p>\n

      Soak the dried flowers in the water for about 2 hours. (OR boil 2 cups of water, steep the flowers in the water for about 20 minutes. Strain the flowers out & add the other 2 cups of water to the colored water)<\/p>\n

      Strain out the flowers. Add sugar to the water.<\/p>\n

      Chill & serve it over Ice.<\/p>\n

      Garnish with Lime ( or squeeze a few drops of lime juice if you want to more tangy) & mint.<\/p>\n

      \"flower-of-jamaica-4\"<\/p>\n

      I could go on & on about how this looks & tastes. With the\u00a0Caribbean Breeze bouncing & \u00a0blowing everywhere now, I really feel like I need a break- feel the warm sun on my eyes & the waves on my feet…drinking the Punch without a care. Folks please do get yourself some of these dried flowers & make yourself some pretty Flower Tea or even a Sorrel Punch in Spring.\u00a0 You will not regret.<\/p>\n

      Sending this to Meeta\u2019s Monthly Mingle: Caribbean Cooking<\/span><\/a>. It is hosted by Meeta herself.
      \nRelated Posts:
      \n      Bahama Mama<\/a><\/strong>
      \n      Rich Rum Fruit Cake<\/a><\/strong>
      \n      Jamaican Curry Goat<\/a><\/strong><\/p>\n

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