You're Probably Sleeping on Jamaica

[@internetshaquille]

don't mind me, just doing a little test to see if pinning my own self-promo actually works: www.patreon.com/shaq

[@robert9016]

It do work

[@abolieinreverie1307]

Gotta see that pumpkin patch

[@chinesecabbagefarmer]

I'm minding you...but don't mind that I do.

[@crumbtember]

its works X 69

[@internetshaquille]

Perfect timing everyone’s taking shots in the discord for Alejandro’s birthday

[@FyrenRei]

I'm from Mexico but my family tends to just leave the leaves soaking in the water overnight. It's slightly less flavor but that way you can make two batches with the same flowers. Soak the first time then boil the second. Just wanted to let others know

[@StanMovies]

I found this to make it less bitter and have a more 'round' flavour, whatever that means.

[@vjrkrn]

Cold brew

[@lunaryear9938]

Same

[@7aramara7]

Oh yes Indeed! Gran tip

[@Stereocrabs]

nice gyro profile pic (:

[@IjeomaThePlantMama]

Thanks for showing hibiscus/sorrel some love! In Nigeria we call this drink "zobo". My aunt boils it with ginger and pineapple rinds and the end result makes a stupid delicious cocktail syrup if I reduce it further. I always keep at least 3 bottles full in the fridge.

[@internetshaquille]

woah pineapple rinds! I'll try that this summer

[@DarthFurie]

The addition of pineapple sounds AMAZING

[@jessiefogarty8119]

Pineapple rinds 🤯

[@IjeomaThePlantMama]

@@DarthFurie her mom (my grandmama) was basically the village mixologist and could concoct anything out of anything and make it super tasty. I hope I inherit the skill!

[@Karin-fj3eu]

That sounds so good, I know what to do with my next pineapple rinds

[@petrelli231]

This is one of the best drinks ever for a hot day, it's extremely refreshing and depending on how much sugar you use it's got barely any calories. It also pairs well with a lot of food. You should do horchata next!

[@Micg51]

I tried making horchata about a month ago, and it was easily as good as the best restaurant horchata I’ve ever had!

[@smokeylowkey420]

@@Micg51 tell us how locc dogg

[@javicarrillo3261]

@@Micg51 once you know it’s hard to want to stop haha

[@robinsarchiz]

Does it taste like hibiscus?

[@gumwouldbeperfection2877]

Also do tamarindo please !

[@Hollenross]

How funny, I got this for my daughter from a Mexican restaurant today just because of the name. We couldn’t figure out what the flavor was, but she loved it. Very thankful for this video today.

[@user-cv1rl2fr9q]

In Taiwan, we called Jamaica -"洛神花", which can be roughly translated into "the flower of the goddesses of Luo". A holy delicacy indeed it is!

[@derrickcrowe3888]

I just was wondering if this can be found in Taiwan. Do you have a suggestion on where to start looking?

[@user-cv1rl2fr9q]

@@derrickcrowe3888 I think most chinese medicine shop sells it? But I remember Taitung, the east of Taiwan, is where most farmer grow the plant and have many Jamaica product made and sell

[@derrickcrowe3888]

@@user-cv1rl2fr9q Thanks! I never really go into Chinese medicine shops, so I'll have to try that.

[@wizardeejay]

Luo, whats that?

[@kikismalling]

My family is from Jamaica and we grew up drinking Sorrel around Christmas time. We usually boil the hibiscus for longer so it gives off a darker color - it's more tart too but we just sweeten it more and add rum to it. I'm living in Mexico atm and I find myself enjoying this drink now more than ever haha. As always, thanks for sharing 🖤💛💚🤍❤️

[@muffinman472]

I also drink mine so dark that other people have confused it for wine 😋

[@Dr.Duck22]

Family is from Trinidad and and here. A lot darker and thicker makes it great to mix. We use it for sorrel mimosa's for our Christmas day breakfast

[@kikismalling]

​@@Dr.Duck22 Ohhhh that sounds amazing! I'll have to try it sometime

[@kikismalling]

@@muffinman472 The darker the better imo 🍷

[@aightbet9810]

Ghanaians drink this as well, with ginger and oranges or lemons I think, it’s called sobolo. The batch that we have in the fridge rn is from a grad party and is unsweetened and non-alcoholic n honestly bitter asf, but still refreshing ! my mom usually sweetens it when she makes it, or we just use the French press for some hot unsweet hibiscus tea.

[@samh9642]

I'm Australian, I know these hibiscus plants as rosella. They make a delicious jam, and the inside of the flower contains pectin so it sets on it's own quite nicely. They're easy plants to grow in a home garden provided you're in a suitable climatic zone.

[@SD-ok8oy]

Fellow aussie here, did not realise rosellas were this special!

[@MyUncleWorksForNintendo]

"I don't know how to pronounce anything now that there are no dislikes on the pronunciation videos." So true. 💀

[@restfulCube8035]

Absolutely love this stuff, I always just called it hibiscus tea. The spent flowers can be dropped into a champagne cocktail as a colourful and edible garnish. They taste like fruit leather.

[@internetshaquille]

That’s the fanciest idea anyone has suggested yet

[@StanMovies]

I was in Mexico two days ago and I am now in Belize. I love this 'Agua Fresca'. The antioxidants are also through the roof in this drink. Thanks for sharing this with the world, I feels like a hidden gem to me.

[@StanMovies]

@@pavelow235 Also in the West? I can only speak with certainty that in the Netherlands it isn't a well known drink.

[@philnic]

Ok Mr Worldwide

[@MrGriefCreep]

​@@StanMoviesI literally drank canned Yerba mate at work and I'm a pasty ass Canadian so I'd say Jamaica is a bit less known in my experience in the west

[@Heidi2003]

This Jamaican knows Sorrell as the ultimate Christmas drink! And yes, spiced with ginger and allspice is a must!

[@Qui95Qui]

My dad would add dried orange peel and cinnamon stick to his. He added wine one year and that was the favorite . Everyone loved my dad's sorrel. I shame my Caribbean heritage by saying this, but I never liked the drink. 😅 The orange peel and wine were very nice additions though , so I wanted to share! 😃

[@DiMacky24]

You can also find these at most African, Caribbean, or Asian grocery stores. So check your local international grocer! These are fantastic with those instant ginger teas from the Asian markets.

[@hamiltonrmcato]

This was big in Egypt and known there as kerkade (ker-ka-day) also served both hot and iced, sweet and unsweetened

[@caracallaavg]

In Eastern Europe it goes by name "karkade" too

[@zebfross]

It's cool to see hibiscus tea in different cultures. In Nigeria they call it Zobo and steep it with a chopped pineapple, no extra sugar needed.

[@cosmicsugarcookie9067]

This sounds so delicious

[@rachell1794]

This is so neat! I joined a community garden and got a ton of fresh roselle (what the gardeners call it). I made an amazing jam with it in the following way: - separate the petals from the seed pod. Cut the stem from the pod but don't cut into the pod - boil the pods in enough water so that they are covered and float. Continue boiling for about 30 minutes, watching the water become thick and syrupy (this is because the pods are full of pectin, a vegan gelatin) - remove the pods with a slotted spoon and throw out/compost. Add in the petals and let reduce in the syrup for 30-60 minutes - add sugar (most recipes say equal parts sugar to petals but I do half that) and lemon juice (couple tbsp) That's about it! It'll thicken up as it cools. It tastes like rose-cranberry, and I made thumbprint cookies with it. This is specifically with fresh buds instead of dried. They'll be ready to pick again next Fall, so I'll try out these drinks with them next time 😊

[@docyukiohattori]

I do mine with cinnamon, star anise, bay leaf, cardamom, honey, and lime juice and zest. I use a lot more sugar and end up with a super tangy and sweet punch.

[@maanestoev]

I love seeing how many cultures have a variation on this drink. I thought it was just a Caribbean thing. The sorrel + spices combo is the smell I associate the most with Christmas

[@amandaclare7197]

1000% recommend trying those tacos, i've had vegan "birria" tacos with them and the texture was awesome

[@deathpyre42]

These are lovely, I like to add in a bit of rose and/or dried lavender to mine.

[@nilanjl]

If anyone wants a "pre-mixed" version or just want to make a small batch, try the Tazo Passion Tea bags. It's hibiscus, orange peel, rose hip, and passion fruit. I usually steep it in warm/cold water overnight in the fridge then sweeten with a syrup after.

[@jaminwaite3867]

I just bought those thinking they would be individual tea bags. Been brewing 2 liters at a time unsweetened.

[@nilanjl]

@@jaminwaite3867 They should be, unless you're getting the concentrate. It should have like 20 individual regulae tea bags per box.

[@BeanTacoMuncher44]

I've never thought of making a jamaica syrup for cocktails but damn is that a fantastic idea. Jamaica is what I get when I go to any Mexican food place since it ain't available anywhere else. Thanks for the idea!

[@Karin-fj3eu]

It do be a good idea indeed

[@DarthFurie]

I always called this sorrel because my husband is Jamaican. We make this around the winter holidays with a recipe suggested by my mother in law. Our process takes quite a while but it's delicious once it's finished and strained!

[@jackietran1644]

Three things: -For word pronunciation, Forvo is your new best friend. Each word usually has several submissions from different people, each showing an upvote score along with the region the person is from (useful for foreign languages). -I use jamaica as part of my pickled onion brine; the color is much more vibrant and I get to use cheaper yellow onions. -I also just dump jamaica petals into massive jars with any clear spirit and it makes a great gift. I generally go with gin or agave spirits.

[@IjeomaThePlantMama]

You know, I've been wondering how my favorite taco food truck gets their pickled onions so vibrantly pink. I keep asking for the secret and I just get winks and chuckles, but I think you just spilled the beans on them lol

[@taeyeonsnose7003]

Drop the pickled onion recipe king

[@Cyb3rKn1ghtX]

The first time I had this (I think), it was being served by the African Students Association at my university. I drank 10 cups of it and don’t regret it. I’ve ordered and bought hibiscus tea whenever I saw it to try and get that same flavor, but never did. It may have been Jamaica which I had, so I am definitely trying this out!!

[@missdesastre]

I use the rehydrated flowers to make the filling for enchiladas de mole. The flavors complement each other well and it’s super easy to make.

[@goclbert]

Wow I never thought you'd cover my favorite drink. My Grandmother used to give us sorel whenever she'd make Ackee and saltfish.

[@CM-yz3ze]

Sorrel is a super common drink in Caribbean communities, and roselle tea is also common in East and Southeast Asia! You can actually get sorrel flavoured sodas in communities with high West Indian populations, or even syrup to add water to. It's never close to as good as boiling the blossoms themselves, but if you can't get your hands on some dried sorrel flowers... Maybe you might be able to find those other alternatives!

[@davidestrada4942]

I make Jamaica jam often ever since I’ve experienced it in central Mexico. Just make a concentrated compote and follow the pectin directions from the packet. Amazing on nice buttery toast!

[@alexmorehead3]

As someone who fell in love with cooking having watched Alton Brown's Good eats. You are like this generation's Alton Brown, and I absolutely love it

[@joshknowlton3671]

I’m cycle touring through Mexico right now and just discovered Jamaica in the last week or so. Love the stuff, it’s so refreshing

[@theonetruesarauniya]

We call it Zobo where I'm from and make some really cool things with it. I love it. Mom makes sweet and sour orange and zobo pancakes. Also different cocktails too.

[@internetshaquille]

Someone said they make jam with it, and that sounds excellent

[@shontehenderson1948]

I ADORE Jamaica and can’t wait to make my own. I single-handedly keep my local Mexican food shop’s lights on with how much/ how often I go there

[@likeolikeh5807]

Grew up drinking jamaica. My mom would make it. We're in Canada and my mom's from El Salvador. This video reminded me that i can easily make this!

[@DamageIncorperated86]

Yes. Good. Agree before watching, I always like to get Jamaica when it's on the menu at taquerias

[@thefungusrat]

Sorrel! Yes!! I come from a trini family and this is something my grandpa would make for every special occasion (this and ginger beer) - so glad to see it get the recognition it deserves

[@dotacow22]

Here in Jordan we always make this drink every Ramadan, super refreshing after a tiring day of not drinking any water, never knew it comes from mexico, pretty neat We also call it karkade, not Jamaica

[@onegrapefruitlover]

I'm Mexican, I already know about agua de jamaica, I'm here for lines like the one at 2:26

[@ilikecherries3866]

Ok so I'm from Beijing and we also use sorrels here. We call it 洛神花 and we make a sweet and tangy cold drink with it and hawthorn fruit or dried sour plum. I personally like the hawthorn fruit version because the sour, fruity and almost grassy notes of the hawthorn really compliments the sorrel. It is perfect for a hot summer day and instantly cools you down!

[@JorgetheLuchadore]

When I make a jamaica syrup, I usually reduce it down a bit. Then again, I'm usually using it as a sauce for ricotta stuffed crepes. I also like to just leave orange peel in sugar to infuse over time, so I use that to sweeten it.

[@crillzx]

I like that your videos are chock-full of information but not 15 minutes long. You do the same job as most KZbinrs in a fraction of the time. No hate on the other creators but I enjoy this format a lot.

[@Azza8808]

Family grew these in Australia when I was a kid, we called them Rosella's, so the Roselle word definitely triggered that childhood memory. Made jam from them so never experienced them as a tea. Definitely gonna give it a go, thanks shaq!

[@monzorella1]

I'm Jamaican 🇯🇲 and we call this Sorrel. We add lots of ginger and a good amount of Wray and Nephew Overproof White Rum. Absolutely delicious!!! One of the best drinks ever

[@saraellwood630]

My friend's mom (from Mexico) made me some once, and I've never gone back. I like to add ginger, a little cinnamon stick, and sugar. Too many folks are sleeping on hibiscus, I'm glad you're spreading the word!

[@lavi_liam]

been drinking it pretty much all my life, you really do never get tired of the basic flavor, feel like trying to add some other flavors though after this vid

[@jojogape]

My cousin gave me Jamaica from a trip to Mexico and it was INCREDIBLE! I wish we got it here.

[@richardhandler8599]

I remember first finding you from the burrito video when I wasn’t signed in so I didn’t get to sub and never could remember your KZbin channel. The algorithm has blessed me again years later and I’m glad you’re still doing the damn thing. I appreciate your vids

[@Daniel-aaaaa]

Hey Shaq, while you're at it, try teaching people about Tejuino. Fermented corn drink that has a unique taste of salty, sour, then sweet. I rarely see any English Videos about it.

[@t.miranda176]

I’m from Guatemala and here we usually boil it with pineapple peel. Sometimes we even make sangria with the unadulterated version.

[@celadonCamellia]

Back in high school, I made an habit of ordering jamaicas at every restaurant and grocery store that had it in my home town. After a while I would start melodramatically comparing each new place to all the other places I had been too. It’s still my favorite cold drink to this day.

[@edwinortiz1262]

I bought like a container of this the other day from a Mexican tienda nearby and completely forget about it until this video. Time to go find out what it tastes like

[@mrs.featherbottom5901]

Dude you are good at what you do, much respect

[@MrFirePunch]

I'm a new Pizza Wars subscriber and really admire how you balance being concise and entertaining. I saw some of your older videos and you've made some great improvements to your hosting abilities. I have to say, all of your recent content gets a 10/10 technical score and I struggle to find anything to reduce that. The blatant audience pandering at the end was absolutely hilarious and I'm a big fan. You're helping me see that someone that thinks like me can make content without sacrificing their personality for views, while still implementing methods that make for quality, successful content. Thank you

[@salli4588]

So that's what those things are called! I use them to make my Hibiscus Peach wine. I put them in at the beginning of the ferment, and rack the wine off of them after 1 week. Then I allow the fermentation to happen as usual. When bottling I back sweeten slightly. It's excellent after 6 months of aging; if I do say so myself.

[@internetshaquille]

truly a do-everything ingredient :,)

[@salli4588]

@@internetshaquille I do really enjoy your videos, bringing back critical thinking skills, while being a bit smartassy. Keep at it, bud.

[@bigdezol]

I keep a one pound bag of hibiscus leaves in my house at all times. Love this jamaica.

[@angel-7119]

I loved the pace of this video. Very informative. Very buttery, smooth. You’re a cool guy.

[@jordano3088]

I sometimes mix my aunts Jamaica with white rum 2 oz(Bacardi), lime juice 1 oz, ice and fill the glass the rest of the way with Jamaica. Nice ferfreshing drink. Add some sugar to taste if your Jamaica is completely unsweetened. Cheers.

[@christinadejesus]

I love to make it with lemon and ginger and add simple syrup for sweetening. It Costco 4 dollars to make about a gallon, so it's much cheaper than juice from the store. Can't be beat!

[@FuriousCheddar]

I like the plant so much I started growing them myself last year! Been drinking a version of this since I was a child.

[@yvesmorneau2492]

Yucatan beverage of choice I drink that stuff all the time . Back in the frozen north , I make and consume the crimson nectar as a better cranberry replacement. A tall glass, I close my eyes, I’m there again . Thank you good sir

[@qrome20]

This is a staple at the house! FYI.. It's not just a Mexican thing.. it's widely drank in Central America as well as other countries in Asia and Africa.

[@ottovonnichtort7605]

It's very popular in the middle east, they call it "karkadeh"(كركديه).

[@MirKat792]

Aw man, I love sorrel! My mother has made it into a tradition to make sorrel every Christmas now :) We usually go reeeeeally heavy on the spices, it turns into an almost mulled wine flavour! (For anyone wondering, we're Trinidadian btw 😉)

[@qes2000]

You truly are both Iconic and Underrated.

[@lozoft9]

My indo trini aunt makes this but after straining out the petals, she boils down the tea into a concentrate to store it. She mixes it into ginger beer usually

[@lowiigibros]

I'm currently on vacation in Jamaica. So I am in fact sleeping on (the island of) Jamaica. And yes, I'm enjoying a couple of drinks too.

[@SaidAlSeveres]

Got a massive 2lb bag from Mexican grocery store. I friggen love it. Had no idea it was grown in Sonora!

[@JonathanQShrimpling]

Always a good day when Internet Shaquille uploads, especially when I learn about a food/drink ive absolutely never heard of

[@lisahinton9682]

Great video. Loved the humor combined with a whole lot of info delivered so quickly that I was surprised I had learned as much as I had. Thanks!

[@CaptainNinjaKid]

Please do the rest of the aguas frescas Grew up on them but I only made horchata at home. Tamarindo was my favorite

[@smallaxetube]

In Jamaica, this is a Christmas drink that some folks add rum to. So delicious!

[@TacumaSolomon]

Sorrel! We have it in Trinidad and Tobago too! No idea it was this popular worldwide.

[@Miner7356]

hey internet shaquille! be sure to get multiple steps out of your jamaica if possible, you can usually get two to three batches with around that amount of flower :)

[@nunchukGun]

I had a jamaica - arnold palmer (lemonade not limeade) at a farmer's market and it was really good. The lime idea sounds great too

[@martinarcher1503]

it also lowers blood pressure. I drink it for that as well as the superb taste. No sugar

[@internetshaquille]

mmmm delicious medicine

[@jpeshek]

how strong do you brew it? I love unsweetened iced tea, so when I made this I did one cup flowers to 2 qts boiling water for 10 minutes, it was a little bitter and very tart. Adding water helped, and I added a little sugar eventually, just curious if I made it too strong or is it just my taste buds?

[@martinarcher1503]

@@jpeshek well i brew it strong because I know I'm going to dilute it to drink as iced tea. Just experiment with quantities. I let a pot brew, strain it into a jug, then boil the leaves again to get even more mileage out of them

[@coconutbeauty1421]

In sudan we call it Karkade!

[@TXcowb0y]

The Lee Trevino joke is wonderful, thank you for that

[@cindymcintire6489]

Called BISSAP in West Africa-in Sierra Leone they boil it with a few dried cloves to spice it up 🌺

[@praxidices]

I'm reminded of hibiscus tea every 6 months or so, my mom used to make slushees out of it for my sister and I when we were little

[@EzraM5]

Simply one of the best drinks on a hot day.

[@WooYewMing]

here in south east asia we keep the fresh fruit in the tea so you have a cronchy fruit to munch on while you drink

[@jordanarnold6783]

As it's returning to Florida's "too dang hot, ALL THE TIME" (I'll miss you, 2 weeks of "winter"), this is now VERY much on my list of stuff to look for at the farmers market on Sunday. Thanks, Shaq!

[@piyushlahekar4215]

We call this flower "Ambadi" in India, and we use it to primarily make a tangy chutney out of the calyxes, and we also prepare a saag/curry out of the leaves. I'll be trying this drink next time I get this from the market.

[@mikhailstewart]

I am from Trinidad and Tobago and we call it Sorrel. I really dont know how they prepare it here.. but there is nutmeg and other spices involved.

[@pjhawkinson]

I love it iced with spearmint for a great summer bev :D Glad to see others getting a chance to experience its greatness!!

[@ChrisSheppVids]

Pronunciation of Calyxes - 100! Calyces (rhymes with 'disease') is also an accepted plural. Had Jamaica for the first time in Jamaica, brewed by a Rastafarian up in the mountains. Will never forget that experience.

[@byroat]

my small kid brain palate hated this but I think my smooth adult brain is gonna love this

[@supasik1]

Smooth brains usually means you're dumb but im sure you didn't mean it like that right?

[@samishaniyy]

"Smooth brain" is an insult

[@andersonic]

If you have a local Caribbean or West/Central African diner they probably make this amazingly with ginger and mint. In particular Jamaicans really know their Jamaica.

[@Ashwekar]

The plant is called Ambadi in the Marathi speaking parts of India. I have had Jamaica in the US and the unsweetened version at home ( mom grows and dries those buds herself) but never made the connection. This is pretty cool.

[@Snooty-Pookie]

Jamaica is delicious to eat on their own. Wish you would’ve done a recipe of making the flower into a sweet snack, it reminds me of fruit roll ups.

[@nighttrain1319]

Big Arnold Palmer guy here, so when you dropped that Lee Trevino tip I immediately got myself some Jamaica and made it. Great decision. Drink of the summer incoming

[@deannacarrillo]

LOVE Jamaica. Most people don't know they've had Jamaica in the form of Passion Tea at Starbucks... it's my go-to but now I'm inspired to make it myself from scratch. Great video!

[@Soysauceb4ketchup]

Saw this and stopped at the local michoacana for a bag of jamaica flowers on the way home tonight

[@hapasiuhengalu7586]

In Costa Rica we always made “fresco de Jamaica” with the flowers and the seeds steeped together. We also always sweetened it to kool-aid level sweetness lol At least that’s how we did it at my house

[@daniloramalho7009]

Use to drink it a lot back when I lived in Ecuador. Nestlé even bottled it and sold it under the Dasani brand, I sure miss it a lot, nobody's ever heard of it here in Brazil...

[@levifowler7933]

This is also really popular in Thailand, but like everything in Thailand, it's wildly sweetened

[@bebejebe]

For someone who is allergic to green/black tea, it's always nice to find an alternative kind of tea.

[@carterlee5626]

Sorrel and ginger wine are two things my dad usually tried to get some of when someone was going to Jamaica and we’d share a glass

[@Entropic_Alloy]

I absolutely love jamaica. A friend of mine introduced it to me in college and it is a favorite of mine.

[@AaronJohnsonSTL]

Oh shit! I tried to make this after a dive trip to Mexico where it was served on board the boat every day. I think I bought the wrong "Hibiscus", which is why it never came out right. You're the man, iShaq!