HIBISCUS & GINGER: MORE THAN JUST A DRINK
THIS IS NOT JUST ANY DRINK. THIS IS SORREL.
Close up of Terri’s sorrel in the making by Bizzie Ruth
A little while ago, I was one of the few blessed with entering Terri Sol’s “lab” and photographed her as she began to make a batch of her delectably renowned Sorrel for one of my events. Through the process it was evident that making Sorrel, for her, was more than making a simple drink. There was history in the way she decided on the ingredients and their amount, the passion behind her stirring, and a deep rooted love when she began talking about the drink. Because of the love I witnessed during her process, I decided to ask her a few questions in regards to what Sorrel means for her and the history within this beautiful and beneficial beverage.
BIZZIE: When was your first time having sorrel that you can remember? What was that experience like?
TERRI: “My first time trying sorrel was when my mom made it back home, I think I was about 6, I was not very fond of the strong taste of the ginger and so it was a bit intense for me and it wasn’t until I left Jamaica that I grew to like the taste of the drink.”
BIZZIE: When did you make your first batch? How did it come out? What was the experience like?
TERRI: “I think I made my first batch of sorrel in 2021, my mom usually makes it and so I never really had to do it myself. My first batch came out rich and spicy and instantly reminded me of home and I was inspired to continue developing the recipe even further. Nobody I knew of was making sorrel on a regular basis to consume. Instead it is usually made only at Christmas time but once I found out about all its other benefits, I knew it would be a drink I wanted to consume regularly.”
BIZZIE: What is the importance of sorrel to Jamaican culture?
TERRI: “Sorrel is a drink that is usually served during the Christmas season and is all about spreading love and Christmas cheer. But the drink has a rich history. When the transport of enslaved Africans across the Atlantic began in the early 1500s, livestock and plants like hibiscus also made the voyage; so for them, having the same plant in the tropical Americas was a semblance of hope. It now has helped to bring a lot of hope to me, as I create and share this drink, it fuels the heart healing process and thus makes it easier for me to move from a space of love always and to show up for my community, friends and family in the best ways that I can.”
BIZZIE: What does sorrel mean to you? What is its importance to you?
TERRI: “Sorrel for me represents my ROOTS. I am always reminded of home (Jamaica) when I drink it and my heart is my home and so I love to share that feeling with any and everyone I can to see their reactions to that first sip. I pour a lot of love into anything I make and my sorrel embodies that love I feel within for my home and my culture; the roots of this drink goes all the way back to Africa. Sorrel is native to Africa, Egypt to be specific and is prepared in multiple different ways across the diaspora. I love it the most for its heart healing, anti-inflammatory, and circulatory properties. It makes you very happy and there’s a warming embrace of love that pulls you in tight, keeping you wanting for more.”
BIZZIE: What is a common recipe you use for your sorrel? How does it differ from others?
TERRI: “I actually don't have a recipe, I create my batches intuitively, based on what herbs I have in stock but the commonly used ingredients are Hibiscus (Sorrel), Ginger, All Spice, Cinnamon, Star Anise, Cloves, and Orange Peels. To my special brews I will sometimes add Rosehips, and Tulsi, Echinacea, Nettles and Red Clovers even. I would say my sorrel is different from others in a way where I use my herbal knowledge to further add adaptogenic and immune boosting herbs within the batch depending on the season and what is needed for the body.”
For anyone who believes sorrel to be as simple as hibiscus and ginger…allow this story to be testament to the complexity and the deep, rich history of the drink. From the numerous health benefits, to the variations in ingredients, sorrel is surely more than a simple drink. You can’t just get it from anywhere and not everyone’s will taste the same. And while Terri doesn’t necessarily have a specific recipe, while making this batch for the event, she spoke a spontaneous yet clearly spiritual poem as she put in each ingredient:
Sorrel mek dem nuh quarrel,
Rosehips fi the gyal dem hips,
All spice cause the gyal dem nice,
Cloves fi da hoes,
Cinnamon for Abundance
Oranges for da Sol.
