The sorrel drink is a sexy Jamaican specialty. It is a punch made from an infusion of hibiscus blossoms (traditionally made with the sepals, not the petals of the flower) or hibiscus tea.

Sorrel is a cousin of the hibiscus tree, so not to be confused with the sorrel herb. The flower calyces are dried and made ...

Today, hibiscus still grows in the Caribbean, where the flower-brewed red beverage became known as sorrel. Adrian Miller, author of the 2014 history Soul Food, says the continuing popularity of ...

However, it is not stem material as with rhizomes, and so does not have buds at regular intervals along its length, though any fragment of it is capable of forming a new plant. Sheep's sorrel is often ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...