Julian Vrieslander > wrote in

sdns.net:

> In article >,
> koko > wrote:
>
>> I got some dried hibiscus flowers from a friend at work so I could
>> make Aqua de Jamaica. Pronounced (haw-my-kaw)
>
> My Jamaican friends introduced me to something like this, called
> Sorrel. Here's a recipe:
>
> http://www.trinigourmet.com/index.php/sorrel-drink
>
> and a video:
>
> http://www.youtube.com/watch?v=ntP6iH9iWcQ
>
> The author of the linked recipe describes sorrel and hibiscus as
> different flowers, but producing a similar drink.
>

I was under the impression that sorrel (the sort used for this drink, not
the herb) _was_ hibiscus. Hibiscus sabdariffa - the same hibiscus flower
commonly used in fruit teas. It's known as rosella here, and people make
jam from it.

I've never had the jam - I remember being appalled the first time I heard
someone talk about rosella jam. I was only young and the only rosellas I'd
ever heard of were these ones -

http://www.birdsinbackyards.net/find...play.cfm?id=98

--
Rhonda Anderson
Cranebrook, NSW, Australia