By Dawn Johnson

On the precipice of week four the pursuit of a diet without refined sugar continues to refine my eating habits. For the next seven days, I am committed to writing in the morning about different variations of drinks this week.

Sorrel is a hibiscus flower-based drink also known as Bissap in Senegalese styles, Sobolo in Ghana, and Zobo in Nigeria. Each of the iterations is a sour and relaxing product of the flower known as Hibiscus Sabdariffa. You can also call it “roselle.”

According to Exploring the Health Benefits and Therapeutic Potential of Roselle in Human Studies, the roselle flower has anti-hypertensive, anti-inflammatory, and antimicrobial properties. 

“In a study involving a single male participant with hypertension, initially had a blood pressure of 180/20 mmHg and had not taken any prior anti-hypertensive medication at baseline, it was found that consuming a single serving of HS yea resulted in a reduction of both systolic and diastolic blood pressure to 150/100 mmHg. 

This one drink can be a medicinal mocktail for those looking for a sugary substitute, a medicinal mocktail, or even a relaxing drink at the end of the day.