Jamaican Sorrel

In Jamaica this is a popular drink, especially during Christmas time. I wouldn't recommend it though for people who suffer from diabetes or have a high blood sugar count. According to Wikipedia (see description below)

Roselle (Hibiscus sabdariffa) is a species of hibiscus native to the Old World tropics. It is an annual or perennial herb or woody-based sub shrub, growing to 2–2.5 m tall. The leaves are deeply three- to five-lobed, 8–15 cm long, arranged alternately on the stems.Ingrdients: dried sorrel, dried ginger, sugar, allspice

Recipe:
1/8 tea spoon ground allspice (pimento) or about 12 whole allspice (optional)
6 oz dried sorrel
2 rounded table spoon dry ginger
8 cups water
2.5 cups water for re-draft
1.5 cups white sugar Yields 8.5 cups of drink

1. Spread the sorrel out on aluminum foil or a white cloth which will make it easy to spot and remove any debris or unfit sorrel pieces.

2. After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of water. Add the the two rounded tablespoons of ginger.

3. Boil the mixture for10 minutes after it begins to boil. Remove immediately and pour through a strainer into a suitable container.

4. Return the remains from the strainer and return to the cooking pot and add 2.5 cups of water. Bring to a rapid boil again and remove after 10 minutes.

5. Strain the mixture and discard the residue.

6. Sweeten with 1.5 cups of white sugar or to taste.