Sorrel, also known as Zobo or Hibiscus, is a plant that is widely used in African and Caribbean cuisine. The plant has a unique tart flavor and is commonly used to make a popular drink during the holiday season. The plant is also widely used in traditional medicine in Africa, as it is believed to have a number of health benefits, including improving digestion and lowering blood pressure.

To make a refreshing sorrel drink, the dried sorrel flowers are steeped in hot water with ginger, cloves, cinnamon and sugar until fully infused. The resulting tea is then strained and chilled before serving over ice with a slice of lime. It can also be spiked with rum or vodka for an adult twist on the classic beverage.

Sorrel has a rich cultural and historical background as well. It was first cultivated in Africa and has been used in traditional medicine in the region for centuries. The plant later made its way to the Caribbean through the slave trade, and it quickly became a beloved ingredient in regional cuisine and beverages. Today, sorrel drinks can be found year-round in many African and Caribbean households, providing a flavorful taste of history and tradition.