Traditionally made by steeping dried hibiscus with fresh ginger and warming spices like allspice and cloves, sorrel is a celebratory beverage often served in Caribbean islands around Christmas and New Years. While it’s often spiked with rum, Christina Whittaker’s version skips both the alcohol and sugar, making for a drink that’s tart and refreshing. Christina serves icy pitchers of the drink with her rich Shabbat dinner spread; we suggest you do the same. You can find hibiscus in most specialty spice shops or Caribbean grocery stores. 

Read more about Christina’s family in “Finding Identity at a Jamaican Shabbat Table” and try her recipes for steamed red snapper with pumpkin and okra, oxtail stew and coconut gizzada tartlets.