You're Probably Sleeping on Jamaica

Click www.drinktrade.com/SHAQUILLE to get $20 off your first three bags.
Jamaica is a bright red beverage made by steeping dried flowers like tea, and I think it's high time agua de jamaica gets the attention it deserves.
🔗 Buy dried jamaica flowers: amzn.to/34w1BZx
+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+
Support on Patreon: / shaq
Buy merch: internetshaquille.com/merch
Follow on Instagram: internetshaquille.com/instagram
Shop what I use: internetshaquille.com/tools
Watch livestreams: internetshaquille.com/twitch

[@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 (:

[@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?

[@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

[@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.

[@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!

[@petefunk]

@@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 !

[@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.

[@MyUncleWorksForNintendo]

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

[@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!

[@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! 😃

[@university8035]

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.

[@pavelow235]

naaa, mate is a hidden drink, hibiscus is common knowledge.

[@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

[@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

[@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

[@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.

[@AlphaBeanWolfTaco248]

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

[@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.

[@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

[@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

[@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!

[@angel-7119]

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

[@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

[@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!

[@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.

[@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.

[@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

[@mrs.featherbottom5901]

Dude you are good at what you do, much respect

[@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

[@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

[@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

[@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

[@pjhawkinson]

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

[@DamageIncorperated86]

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

[@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

[@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!

[@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!

[@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!!

[@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!

[@melanieniemann4160]

Thank you so much for this! I recently found Talenti's strawberry hibiscus sorbetto and have since been trying everything hibiscus that I come across. Thanks for setting me on the right path to experiment on my own!

[@JonathanQShrimpling]

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

[@RealBagels]

yo just wanted to say that i've watched your content for a while and it keeps getting better and better!

[@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.

[@dtdavidtuohy]

I like to think I know a lot about food and drink, but I learn so much from you! So much cool stuff (every 2-3 weeks) :)

[@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.

[@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

[@floramew]

I live in New Mexico, so I've found this in the locally owned grocers near me. Both pre made in bottles, which is fine, and the dried flowers. Interesting idea for using the flowers afterwards, I'll have to look into it!

[@Goaterd]

Thank you! I've had some in the pantry for a few months and now it's time to brew!

[@SiskysSpiffy]

Love love love jamaica and this vid!!

[@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 😊

[@saratakkoush6109]

Never heard of this before in my life!! Thank you Shaq!!!

[@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!

[@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.

[@deathpyre42]

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

[@mishXY]

Ye! Tried it the first time in Cuenca, Ecuador eating at the second floor lunch places at the markets. Incredible stuff!

[@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!

[@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!

[@Leguminator]

This and Earl Grey are my go-to summer iced teas. (Earl Grey w/frozen pineapple chunks is worth trying.) One of my local coffee joints serves Jamaica as King Crimson Tea.

[@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

[@Entropic_Alloy]

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

[@KDB1395]

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.

[@qes2000]

You truly are both Iconic and Underrated.

[@amandaclare7197]

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

[@BBpoopin]

New shaq, am happy

[@jojogape]

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

[@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

[@m.s.flores]

Great vid!!

[@CaptainNinjaKid]

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

[@hennaoctopus]

I live in Az so i often pop over to the Mexican grocery store for this, its delicious!

[@daiko3733]

Straight up. You have some of the most engaging and interesting content I've ever seen. 1-2 videos per week, you'd blow up. I'll personally like every single one of them. Fuck yeah, brother. (As they say in the south)

[@internetshaquille]

Thank you. I think they’re good because I don’t crank them out at a breakneck pace

[@ivyannanet]

Awesome, I finally know how to find this in the states!

[@jonathandill3557]

Lately, I picked up some instant Jamaica at a Salvadoran market on a whim, but this video has inspired me to make some from scratch, like I used to. I'm thinking about trying a mashup with Korean cinnamon punch with dried persimmons.

[@craigmitchell8892]

Such a good video, love the content

[@TheHeatjr]

one of the few channels i'll watch every video of

[@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

[@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!

[@essencer.9494]

I tried this the other day at a restaurant, and it's so good. I LOVED it.

[@evelyntromp789]

Love your videos!

[@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

[@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!

[@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

[@TXcowb0y]

The Lee Trevino joke is wonderful, thank you for that

[@SaidAlSeveres]

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

[@EzraM5]

Simply one of the best drinks on a hot day.

[@Sebboebbo]

Da king is back

[@bigdezol]

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

[@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...

[@withnail-and-i]

Shiso tea from the leaves in my Canadian garden is close enough, as far as looks go! And pretty delicious

[@tenki-no-ko]

Jamaica is one of my favorite drinks yum

[@RevolutionarySamurai]

Sorrel & Ginger is a grocery store/ Caribbean bakery staple where I am - always delicious!

[@Soysauceb4ketchup]

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

[@Bajonkas]

Thanks for the video sir

[@fabricator.cap.hill.seattle]

Winding down my Sunday night with an Internet Shaquille video is one of my life's simplest pleasures.

[@suryavanshiking8280]

One of my favorite post-workout meals is beef lengua tacos with some Jamaica to drink from my local tacqueria

[@Singapore-Aviation72]

Love it. I had some yesterday!

[@justinhughees]

I love this channel

[@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!

[@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.

[@TacumaSolomon]

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

[@cindymcintire6489]

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

[@sharpieRulestheWorld]

I am from Trinidad and we call this sorrel. Never expected to see it here. So cool!