You’ve probably been seeing a lot of sorrel or hibiscus drinks recently, as the drink has been blossoming in popularity across the US. In the Caribbean, we usually enjoy sorrel during December, when fresh sorrel calyces are sold. However, with the availability of dried sorrel flowers any month or day, we can enjoy the sweet tart brew whenever we want. Here's our guide on making the perfect sorrel drink year round, using dried flowers. The taste is just the same! What truly shines is how you spice and sweeten your mixture. Don’t worry, we’ve done all the groundwork and perfected this recipe so you don’t need to experiment with the measurements. 

Grape-Nuts actually aren’t related to grapes, or nuts! They are a classic, healthy cereal made from wheat and barley, also sometimes called “grain nuts”. Their subtle sweetness and crumbly texture make Grape-Nuts a wonderful addition to many recipes. Grape-Nuts with ice cream was therefore an inevitable combination, mixing in the cereal to a creamy vanilla ice cream base.

Sorrel is the name we call both the flower and the drink we make from it. One of our favorite memories from living in Trinidad is seeing trucks parked at the side of the highway, piled high with the dried flowers, with signs advertising the price per pound. In the markets, mounds of deep red sorrel topped almost every counter, ready to be brewed into a celebratory Christmas drink. It was one of those seasonal signs that would tell us the holidays were coming! But these days, here in New York, we don’t have to wait for December to enjoy the sweet tartness of this festive beverage. Sorrel is growing in popularity throughout the US, and you can find it any month of the year. At Island Pops, we make Sorrel Rum Sorbet and Sorrel Ice Pops, best-selling flavors!