Sorrel is the favourite festive Christmas drink of Jamaica! Like fine winemaking, “sorrel-making” is an established activity – the roots of which go back generations. Making sorrel especially during the Christmas season is a tradition practiced worldwide. Gifting bottled sorrel is also tradition. The concept of pouring this sweet, spiced, home made beverage from a bottle, is like pouring fine red wine. It’s that good!
Many cuisines have standby spice mixtures that are added to many foods as they cook. The lure of the “exotic” cuisine of the Caribbean in general, and Jamaica in particular, has popularized products from the region as more home cooks begin experimenting with some of the island’s popular dishes.
Handled correctly, quinoa cooks up light and fluffy. For hot cooked quinoa, the ratio of quinoa to water is usually 1:2 – that’s one portion of uncooked quinoa to two portions of liquid.