Keshia Sakarah’s Christmas Table

Sorrel has become a popular tradition on the Caribbean Christmas table. This is because the hibiscus plant is in season during the months of November and January across the islands. The drink is sweet, tangy and refreshing and can be enjoyed as a mocktail or with a healthy shot of rum for an alcoholic alternative. Most countries and families have their own recipes that call for ginger, orange slices or even fermenting the sorrel leaves.

Author and chef, Keshia Sakarah says the drink is a “must have on the table every Christmas”. For her, it’s a “nostalgic” reminder of her Montserrattian and Bajan heritage. On her Christmas table is also a Ham centrepiece glazed with honey, mustard, and cloves. Her grandmother also makes Souse, a pickled meat dish marinated in a tangy brine.

Here is Chef Sakarah’s Sorrel recipe. It is also included in her book, Caribe: A Caribbean Cookbook With History. In the book, she details popular dishes from various Caribbean islands, along with photos, recipes, and the histories behind the food.

SORREL RECIPE

SERVES 8 -10

INGREDIENTS

• 200 g (7 oz) fresh ginger root
• 2 unwaxed lemons
• 100 g (3½ oz) dried sorrel (hibiscus flowers)
• 10 g (/2 oz) cinnamon sticks (about 4)
• 5 g (¼4 oz) cloves
• 2.5 litres (84½ fl oz/10½ cups) water
• 750 g (1 lb 10 oz/3⅓ cups) golden granulated sugar

METHOD

1. Rinse the ginger under cold running water to ensure it is thoroughly clean, then grate it into a saucepan and set aside.
   
2. Using a vegetable peeler, remove the lemon zest from the lemons and set aside. Squeeze the juice into the saucepan with the ginger, then discard the remaining flesh.
   
3. Add the sorrel, cinnamon sticks, cloves and water to the saucepan and bring to the boil. Once boiling, reduce the heat and simmer for 20 minutes.
   
4. Remove the pan from the heat, add the reserved lemon rind and set aside to cool.
   
5. Once cooled, strain through a sieve (fine mesh strainer) or muslin (cheesecloth), squeezing out as much of the juice as possible.
   
6. Finally, whisk in the sugar and then decant into sterilised bottles.
   
7. Store in the refrigerator for up to 3 days.
   
   Serve chilled.

Keisha’s Book Caribe: A Caribbean Cookbook with History can be purchased on Amazon