It’s been a while since I've posted. I’ve missed sharing my thoughts and food experiences, and life is all about sharing moments: the highs, the lows, and everything in between.
Recently, I met someone whose integrity and authenticity deeply inspired me. It made me reflect on what being authentic truly means—being genuine, real, and sincere. These are qualities I value in others and strive to embody myself. Of course, I don’t always succeed, and I know I’m not alone. Navigating life with an authentic compass is a journey, and while the arrow doesn’t always point perfectly, I know I’m heading in the right direction.
Recently, I met someone whose integrity and authenticity deeply inspired me. It made me reflect on what being authentic truly means—being genuine, real, and sincere. These are qualities I value in others and strive to embody myself. Of course, I don’t always succeed, and I know I’m not alone. Navigating life with an authentic compass is a journey, and while the arrow doesn’t always point perfectly, I know I’m heading in the right direction.
Thanks to another authentic individual I met a few years ago,I’ve had the chance to travel to warm climates this past winter. One highlight was my trip to Jamaica in November for an assignment with Taste & Travel Magazine. During my visit, I discovered a new taste—sorrel, a key ingredient in Jamaican cuisine. Sorrel comes from a shrub with small pink flowers, part of the hibiscus family (not to be confused with the garden herb sorrel). Jamaicans use its petals to craft refreshing drinks and flavorful condiments. At Hotel Mockingbird Hill, I enjoyed a sorrel cocktail while gazing at lush green hills and the sparkling ocean. The vibrant flavors and tranquil setting created an unforgettable memory.
[The 2014 Summer issue of Taste & Travel Magazine will include my article about Jamaica.]
Sorrel Petals
For those curious about exploring sorrel’s unique taste, here’s a recipe to try at home.
Jamaican Sorrel Cocktail
Ingredients:
1 lb sorrel, thoroughly washed
2-4 oz ginger root, grated
8-12 pimento (allspice) berries
8 cups water
Sugar syrup, to taste*
Sparkling wine or rum (optional)
Ice
Instructions:
1. Combine sorrel, ginger and pimento berries in a bowl.
2. Boil water and pour over the mixture. Allow to stand 4-6
hours, then strain.
3. Sweeten to taste with sugar syrup. Serve over ice with sparkling wine or rum for a delightful twist.
*To make sugar syrup, bring 2½ cups water and 1¼ cups sugar
to a boil. Allow to cool.
Tip: You can find sorrel at specialty Caribbean markets.
This recipe is courtesy of Chef Barbara Walker from Hotel Mockingbird Hill in Port Antonio, Jamaica. www.hotelmockingbirdhill.com
More to Explore:
I have been looking for a Sorrel drink recipe. I have a good friend, chef, here in Nashville from Barbados and he serves a sorrel punch that is so good. Shari, glad to see you back.
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