The taste of sorrel literally transports me back to my childhood Christmas holidays with one sip. My mother used to make this drink with leaves of dried hibiscus flowers, sugar, spices and orange peel and then would fill all the empty bottles she’d been collecting for weeks with the gorgeous garnet-colored drink. Those beautiful bottles, some of them mixed with rum and others left in their virginal state, used to live in the extra refrigerator my family had in the basement. I was always excited when given permission to bring up a bottle and was always dismayed when we came to the last one.
The dried leaves used to make sorrel are actually dried hibiscus flowers. You can find them at specialty markets, West Indian groceries or even online. You’ll use about 1 heaping cup or 2 ounces of leaves to make one 750ml bottle of sorrel, so keep that in mind when you’re deciding how much to buy.