Essentially a fragrant, rubyred-colored refreshment, Sorrel is made using dried hibiscus flowers and enhanced with the flavors of cloves, cinnamon, orange peel, and fresh ginger. To achieve a balanced taste, it's mildly sweetened and topped off with fresh mint leaves and lemon.

The unique moniker, Sorrel, originates from its key ingredient, which is more commonly identified as hibiscus. Bountiful red blooms yield a tart and tangy flavor somewhat reminiscent of cranberries or green apples. In Spanish-speaking cultures, it's known as Jamaica. Sorrel has its roots in West Africa and is often enjoyed during holiday festivities, particularly emancipation celebrations like Juneteenth.

As author Adrian Miller explains, "West Africans would traditionally welcome their guests with red-colored teas made from hibiscus flower petals or kola nuts, both indigenous to that part of Africa." He adds that the cultural significance of these drinks crossed the Atlantic Ocean during the time of slavery, and red has come to symbolize the blood shed during that horrific journey. As such, red beverages like Sorrel have become an essential part of Juneteenth menus.

Toni Tipton-Martin first introduced this Sorrel recipe in her 2023 cocktail book, Juke Joints, Jazz Clubs, and Juice: Cocktails From Two Centuries of African-American Cookbooks. Highlighting its versatility, Tipton-Martin suggests that Sorrel can be easily adapted and personalized based on taste preferences and seasonal availability. She suggests switching cinnamon and cloves with cardamom or nutmeg, adding more fresh ginger for a deeper kick, or even fortifying Sorrel with rum to stir up a simple cocktail.

The recipe offers a harmonious mix of sweet, tart, and spiced flavors, rounded off by a citrusy warmth. Fresh or dried hibiscus flowers, boiled with spices and various fresh aromatics, make a deeply flavored brew that imbues the drink with a vivid ruby-red hue.

An assortment of aromatic ingredients can be utilized in this recipe. A combination of tangy orange and lemon zest, paired with robust fresh ginger, offers a captivating flavor profile. The zest and ginger are complemented by the warming effects of cloves and cinnamon. The mixture is laced with freshly squeezed lemon juice as it cools down, and sweetened using cane sugar or honey for balance once chilled.

This flavorful recipe calls for 6 cups water, 2 cups dried hibiscus flowers, around 4 oranges for 1/4 cup grated orange zest, 2 teaspoons grated lemon zest, 1/4 cup fresh lemon juice, 6 whole cloves, 1 cinnamon stick, a 2-inch piece of fresh ginger, peeled and sliced into 1/4-inch-thick coins, 1/2 cup of either cane sugar or honey, and finally, mint leaves and lemon slices for garnish.

In producing this delightful drink, first bring to a boil all the ingredients except lemon juice, sugar or honey, mint leaves, and lemon slices. Let it cool slightly before transferring to a large bowl for refrigeration where it will mellow for 1 to 2 days. Then strain through a fine wire-mesh strainer, discarding the solids. Finally, stir in the sugar or honey until dissolved and garnish with mint leaves and lemon slices. So, refresh, enjoy and celebrate heritage sip by sip.