Sorrel is a plant which tends to flower in the months of December and January in Belize and in the rest of the Caribbean, Hence, the reason why in many of these countries, it is has connections with Christmas and New Year festivities. It also has the appropriate red and green colours which we associate with Christmas time.
Hibiscus sabdariffa is usually grown as a garden ornamental in Belize. It grows to about 2 metres in height and produces pale yellow flowers with a dark red spot at the base of each petal. The flower matures into a fleshy, bright red fruit which can be used make cool drinks, tea and jam.
Sorrel is high in Vitamin C and anti-oxidants. Furthermore, the flowers (red calyces of the plant) have anti-hypertensive properties and also acts as a mild diuretic. The green leaves can be eaten like spinach and traditionally, sorrel leaves have been used to treat wounds and sores with good effect.
Harvesting and processing of this crop is time intensive. The process involves removal of the calyces from the seed pod. This is done by scoring around the base of the fruit and the popping the seed pod out of the hole made at the base.
If you are processing larger amounts, it is best to sun dry the sorrel as in the dehydrated form, it can be kept in an air-tight jar for up to one year.
This tea or drink made from this hibiscus has a tart berry taste.