For this holiday season, the Tri-City News reached out to home economics, foods and culinary arts teachers in School District 43 (SD43), as well as board of education trustees, to share what they'll serve for Christmas. Here's what Denise Nembhard of Port Moody Secondary (former home economics teacher at Dr. Charles Best Secondary, and past chair of the Grow Local Society aka Coquitlam and Port Moody farmers markets) will have on her table.
SORREL
Yield: 1.5 L
Every holiday event in Jamaica will have this punch. You can drink it as is or add rum or port wine for an adult version. Sorrel is also known as Jamaica or Hibiscus and can be found in Caribbean and Latin markets. You can play with the spices — options include cloves and orange peel.
Ingredients
- 1½ c. (375ml) dried sorrel, Jamaica, or Hibiscus leaves
- 1 cinnamon stick
- ½" (1.2cm) piece of fresh ginger, grated
- 3-5 allspice berries, or use ¼ tsp/1 ml ground
- 4 c. (1L) water
- 1-1½ c. (250-375ml) sugar
Instructions
- In a large pot, combine all ingredients. Bring to a boil and let simmer for 5–8 minutes, or until sorrel begins to plump and swell.
- Remove from heat and let stand at room temperature until cooled. Place in a container with a lid and let cool in the fridge for 1-3 days.
- Strain using a fine mesh strainer or cheesecloth into a large pitcher, pressing solids to remove as much liquid as possible.
- Taste and adjust seasonings—adding more water if drink is too strong or too sweet. If wanted, rum or other alcohol can be added at this point.
- Serve chilled, over ice.
- Sorrel can be stored in the fridge for up to five days.
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