The New York Times published “How Will Americans Eat Next Year” where Food Fad Forecasters prognosticated on trends for 2022. I wonder what it takes to be Food Fad Forecaster? Is it prescient ability to see the next great thing? Or wily observance of trends becoming mainstream? Maybe it’s ‘influencers’ priming the pump on trends they willfully make meme? In any case, the food forecast that caught my eye was the Flavor of the Year: Hibiscus.
Flavor of the Year
“Yuzu has its fans, but the even money is on hibiscus, which is adding its crimson hue and tart, earthy flavor to everything from cocktails and sodas to crudos and yogurt.”
Kim Severson, New York Times. December 28, 2021
It just so happens that I have a packet of dried hibiscus on my kitchen counter. NYT calls it hibiscus, I call it Jamaican sorrel and Mexicans call it flor de Jamaica. In Mexico it is steeped in hot water, sweetened with sugar and served cold as a refreshing agua fresca.
I grew up knowing sorrel as a drink which was heavily flavored with ginger, cloves and rum. Lots and lots of rum. My mother made gallons of it at Christmas and served it with slices of equally spiked Christmas cake. It was very sweet and very potent. Having zero tolerance for alcohol, sorrel was never my favorite drink.
Years later, I learned that there were non-alcoholic versions of sorrel.
In December while shopping at my Caribbean grocery store, I spied a packet and thought to give it a try.
It was not bad. Floral, tart and fruity, it reminded me of those Celestial teas that were so trendy in the ’80s.
No surprise that on further inspection, the popular Red Zinger tea is made from hibiscus, peppermint and citrus.
My random thought today is:
Am I a Food Fad Forecaster with prescient ability to pick the next great thing? or am I an old foodie who’s been around so long that I’ve tried every trend? One thing is for sure, I’m no ‘influencer’ picking the next meme. I’d have to install Tick Tok first … or at least, learn to spell it right.
The Sandy Chronicles 
Loved reading this article and definitely starting to see these trends! The flowers being used in teas, cocktails and more has been one of my favorites.
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Love that you’re seeing the trend, especially in your business! Thanks for visiting 🙂
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I know this loveliness as roselle – we came across it some decades back in Thailand. It really is very popular there as a refreshing cold drink.
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I’d never heard of this Sandy but it was very interesting and perfect for WOYP linkup 🙂
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I didn’t know at the time of writing, but apparently sorrel aka hibiscus aka jamaica is also known as roselle in Australia. Maybe you’re more familiar with that name?
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No that doesn’t mean much to me either sandy but I’m learning loads from you!
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I “discovered” jamaica tea on our first trip to Oaxaca in 2015, and have been making it ever since. I love the lovely red color and, especially with the addition of ginger, its refreshing taste. YUM!
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Even when I hated my mother’s run sodden sorrel, I always thought the color made it the prettiest drink.
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Just realized I did a post on ‘Jamaica’, initially for the Spanish course I’m working on – my business partner translated it. I think that writing the post gave me the idea for adding ginger…. https://elizabatz.com/2014/07/14/agua-de-jamaica-agua-fresca-hibiscus-iced-tea/
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Interesting reading. Thanks for passing it along.
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Very interesting to know that hibiscus is available and popular beyond the tea variety. I will certainly be checking out the sorrel leaves to see how they enhance a dish! Thank you!
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Just to clarify .. it’s the hibiscus flower petals that are used for making tea & drinks. There is totally different plant, also called sorrel which is used like a vegetable. In France sorrel leaves are eaten raw in salads or cooked like spinach.
It’s all very confusing isn’t it … Jamaican sorrel which is call Jamaica in Mexico and is unrelated to the vegetable sorrel in France, where they call Jamaican sorrel l’hibiscus!
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I think the Australian rosella is part of the edible varieties of Hibiscus. I should resurrect my old post on Rosella jam. It so old its on trend again!
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I’ve learned that Rosella is the same as sorrel and that it’s even more popular in Australia than I thought. It’s fun finding out that things I thought so unique, are not in fact unusual in other parts of the world.
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Well there you go! I didn’t know sorrel was even available here. In case you want to make it: here is my recipe for Rosella Jam. https://forestwoodfolkart.wordpress.com/2015/07/05/money-for-jam-how-to-make-rosella-jam/
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Now that’s interesting! I imagined that you’d strain the jam to remove the petals but looks like you strain the seeds & add the petal. I bet this is tasty. So strange that this was never made in Jamaica. We had other jams – like Guava Jam – which to my mind didn’t taste like anything but sugar.
and I didn’t know that you could eat the leaves! I read your post immediately after telling Janet Mary Cobb that the leaves are not eaten! There is another plant, also called sorrel in France, which is unrelated to rosella/Jamaican sorrel/hibiscus, which is eaten like a vegetable.
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So many sorrels! Yes the rosella leaves are a big part of the jam and the flavour. A bit like the pulpy bits in a Berry conserve.
Guava jam is delicious too, although I have not made it. I think the rosella is native so the leaves might be a little different in Jamaica. I’d love to send some over to you, but I have recently opened my last jar.
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Hi, Sandy – Thank you so much for joining us at What’s On Your Plate. I learned so much from your post — starting with Food Fad Forecasters. Who even knew that that was a thing. I loved your comment about Tik Tok — totally cracked me up!
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I’m always glad to tickle your funny bone Donna 🙂
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I still drink Lemon Zinger, usually with additions of ginger, honey and extra lemon. I make a condensed version in a quart jar and then add ice and soda water (daytime) or Lonetree apple ginger cider (evenings). Gorgeous pink bubbles. This mixture is also good hot when you have a cold; a small splash of rum guarantees a good night’s sleep!
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That sounds good, especially for hot summer days I’d think.
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I had no idea hibiscus and sorrel were the same thing! I was introduced to hibiscus tea many years ago in El Salvador. Loved it. Thanks, Sandy. Learned something today!
Deb
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Hibiscus in the bottom of sparkling wine is a thing worth trying too… although you could, of course, always just have it in tea… They sell them here in a syrup…rosella too. Speaking of which, rosella jam or jelly and cordial is also a hing.
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It seems like hibiscus is more popular in Australia than here. I can’t say I’ve ever seen or eaten rosella jam or cordial. You guys are leading the trend.
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I’ve drunk sorrel/hibiscus juice in a few places, including the Gambia – delicious and so refreshing!
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In researching this, I found out that this was a popular drink in Africa. What was it called in Gambia, do you remember?
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I think sorrel, if I remember correctly 🙂
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I always put hibiscus in one of my water bottles when I go for a ride. It’s sweet tasting but there’s no sugar.
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I can see this a refreshing alternative to lemon. What is it called in France? Hubby says the translation on the Caribbean packaging is not right.
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Same word l’hibiscus
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Now that is interesting. Did not know hibiscus are edible.
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I don’t believe it’s all hibiscuses, just a particular kind. It has other names in different cultures too. It’s also known as roselle.
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Okay, will read up on that.
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