Sorrel, Bissap, Jamaica: Hibiscus Tea Around the World

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Jun 10, 2011
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(Image credit: Apartment Therapy)

Deep fuchsia and pleasantly tart, hibiscus tea is made by steeping dried hibiscus flowers in water, often with a little sugar added. You might know it as “jamaica” at your favorite taco joint, but did you know versions of hibiscus tea are also enjoyed in Jamaica, West Africa and the Middle East?

In Jamaica, ginger adds a little spice to the chilled drink, which there is called sorrel. Ginger is also added along with mint in the West African version, and Senegal has dubbed its version, bissap, the country’s national drink. Egyptians use it to celebrate, toasting a new marriage with karkady, their take on hibiscus tea.

Dried hibiscus flowers can be found out health food stores or Latin American markets, where they may be labeled “flor de Jamaica.” Making the tea is just a matter of steeping the flowers in hot water and adding sugar to taste, mixing in extras like ginger, lime juice or even a little rum along the way. We like to keep it a bit tart and serve it chilled over ice — it’s just as refreshing as lemonade and even lovelier to look at.

Recipes to try:
• Jamaica Flower Iced Tea Recipe from 101 Cookbooks
• Jamaican Sorrel Rum Punch from Gourmet
• Jus de Bissap from The Congo Cookbook

Do you drink hibiscus tea?

Related: What Can I Do With Hibiscus Powder?

(Image: Flickr member Hyougushi licensed under Creative Commons; 101 Cookbooks)

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Beverages
Drinks