Hibiscus sabdariffa use in the U.S. Virgin Islands beverage industry

Hibiscus sabdariffa, regionally referred to as sorrel, is a popular annual fruiting horticultural crop in the Caribbean.
During the winter holiday season, sorrel calyxes are used for making flavorful and refreshing deep crimson red juices and teas.
This fresh juice is available at local ethnic restaurants made fresh or from a syrup.
Through breeding and selection among the Caribbean and African sorrel line, the University of the Virgin Islands developed two new cultivars, ‘Midnite’ and ‘Festival’, that have a 20% greater production over standard cultivars.
Sorrel flowers dried from these new cultivars are being used by a distillery to add color and flavor/aroma to some of their vodka brands.
The local microbrewer uses dried sorrel in one of their flagship beers and an ice cream maker incorporates dried sorrel in one of their local flavors.
Sorrel is being widely used in the US Virgin Islands and has potential to expand its utility in other industries.

III International Symposium on Beverage Crops

D.A. Richards, T.W. Zimmerman

sorrel, roselle, calyx, Caribbean, cultivar

https://doi.org/10.17660/ActaHortic.2024.1387.45