Prep. time: 15 minutes
Cooking time: 20 minutes
Cooling time: 1 hour

The festive season is fast approaching, and with it come countless essential traditions, dishes and ingredients. Red sorrel is one of these. In the Caribbean, it is in full flower at this time of the year. "Sorrel drink is a favorite during this period, particularly for people who don't drink alcohol," says Dmitri of the Martinique Tourist Board.

"Although called 'groseille peyi' on the island, it is not related to the 'groseille,' or red currant. It's actually a hibiscus bearing the scientific name hibiscus sabdariffa, also known as Jamaica sorrel or roselle. Rich in antioxidants, red sorrel promotes digestion, has diuretic qualitiies and lowers the risk of hypertension.

"What's more, its slightly sour berry-like taste is a delight for the tastebuds, whether enjoyed as juice, syrup or infusion!" This according to André-Judes and his brother Sébastien, fourth-generation West Indian farmers who took over the family farm almost 10 years ago. Engaged in agro-ecology and permaculture, they launched Petit cocotier to sell their crops. 

Step 1
Remove the stems from the red sorrel, keeping only the calyxes. Rinse under running water. If you're using dried flowers, rinse only.

Step 2
Meanwhile, bring the water to a boil in a saucepan. Add the red sorrel calyxes. Leave to infuse in the boiling water for 20 minutes, until you obtain a nice red liquid. 

Step 3
Turn off the heat. Add the sugar. At this point, flavor your infusion with vanilla, cinnamon, etc. Stir occasionally so that the sugar is well dissolved.

Step 4
Let cool for an hour, then strain to obtain the juice. You can also blend the leaves to obtain an even more concentrated juice.

Step 5
Pour into a bottle and refrigerate. Serve well chilled. You can also flavor the drink with other ingredients (e.g., mint leaves, lemon, nutmeg, etc., so feel free to experiment).