Violet Whyte makes hibiscus drinks

Paul H. Williams, Gleaner Writer

PLUM VALLEY, Portland:THE HIBISCUS plant species are very common in Jamaica. One bright red specie is widely called 'shoe black', and is planted in many a garden in country and in town. But what does the hibiscus have in common with sorrel, the seasonal plant whose sepals we 'draw' at Christmas time to make a popular, flavourful deep red drink? Nothing, most people would say.

But one day, Violet Whyte, of Plum Valley, near Charles Town, Portland, was at a friend's house near Hope Bay, in the said parish, when the friend offered her a drink. Violet asked her where she got sorrel from and it wasn't Christmas time. The friend told her it was hibiscus she was drinking and showed Whyte the 'shoe black' tree from which she got the hibiscus.

In her wonderment, Whyte said she told the friend she needed to "know this thing". Apparently, the friend told her about the process of making hibiscus drink because Whyte said she "tried it, times and times again, and it was successful".

Though the variety that Whyte uses is different from that which her friend uses, the taste and the method of making the drink are the same.

Procedure

Crushed or shredded ginger is boiled for about five minutes. The hibiscus petals are then put into the pot and set to steep for about two hours, after which the very dark liquid is drained from the boiled ginger and decoloured petals, and sweetened. Lime juice is then added to give it a bright-red colour. Rum is added for taste.

Whyte said five petals to one quart of water is the recommended portion, and if someone orders a gallon or two, she would be willing to do it.

"It's refreshing and nice," Whyte said of her hibiscus drink. "Serve over crushed ice, and you are good to go."

I agreed, having tasted it recently when I caught up with her in Charles Town, Portland.

But if Whyte was surprised by the hibiscus drink that she got, I was even more surprised by the result of my Internet research.

"The tea made from hibiscus flowers is known by many names in many countries around the world and is served both hot and cold. The beverage is well known for its colour, tanginess, and flavour." I didn't know that.

"It is known as bissap in West Africa, karkadé in Egypt and Sudan, flor de Jamaica in Mexico, gudhal in India, and gongura in Brazil. Some refer to it as roselle, a common name for the hibiscus flower. The drink is popular at Christmas time. It is served cold, mixed with other herbs, roots, spices and cane sugar. Often, it is served mixed with Jamaican rum or wine."

also called 'sorrel'

The findings also say that right here in Jamaica, and many other Caribbean islands, the drink is known as 'sorrel' (Hibiscus sabdariffa), and is not to be confused with Rumex acetosa, the species that we know and drink at Christmas time.

However, the following bit of information was the clincher for me. "In Cambodia, a cold beverage can be prepared by first steeping the petals in hot water until the colours are bleached from the petals, then adding lime juice (which turns the beverage from dark brown/red to a bright red), sweeteners, (sugar/honey) and finally, cold water/ice cubes."

So Violet Whyte was spot on when she said she thought it was sorrel that her friend gave her and with her explanation of the way in which it was prepared. And now, Christmas will never be the same again. Sorrel, move over!