Brewed from the dried blossoms of red Hibiscus, Jamaica (pronounced Haa-My-Kuh) is a deliciously tart beverage enjoyed in many countries. Mexicans and other Spanish speakers call it Jamaica, while in Jamaica and Caribbean cultures its called Sorrel.
The drink was popular in ancient Egypt, even amongst Pharoahs. Today in Egypt and Sudan, the drink is called Karkade and is used to toast at weddings. In Senegal it’s called Bissap and is the national beverage.
Served in restaurants here in America, whether Jamaican or Mexican, the sweetness ranges from syrupy to ‘hella sour’ and 99% of the time white/refined sugar is used.
The best Jamaica is homemade – the dry blossoms are sold in “Hispanic” markets either in bulk or with the packaged spices, or in bulk at Caribbean shops. I experimented with drying my own but the California variety made a lighter, less fragrant brew.
I sweeten mine with honey or raw sugar. Fresh orange or lime juice is delicious mixed in. Frozen the drink makes a great sorbet or popsicles. This tropical, refreshing beverage is high in vitamin C and has no calories unsweetened. Known as a diuretic, also lowers cholesterol. Healthful and good for the immune system, drinking Jamaica helps your body/temple stay pure. The antithesis of kool-aid.
If you can’t find the flowers, order online here.
