For in the hand of the LORD there is a cup, and the wine is red; it is full of mixture; and he poureth out of the same:
I must confess, I’m guilty of having a sweet tooth. This confession is especially painful because a few years ago I completely cut out sugar after walking into a Tesco’s in London a few times and noticing that all of the customers spent most of their time in the confectionery, biscuit and drinks aisles. It was an odd combination of “Eureka!” and despair.
My subsequent sugar purge was an eye-opening experience, to say the least. For the first two weeks I felt weak and sick all the time and suffered horrible headaches and tremors. It was like I imagined withdrawal from a real drug must be like, to a minor extent. After two weeks, however, I no longer desired sugar and it stayed that way until I wound up on the island and pretty much had limited choices in terms of food. I reluctantly started eating sweet things again and fell right off the wagon.
You see, eating sugar on a tropical island is a vastly different experience from eating sugar in a city like London. For one, the sugar on the island is just sweeter somehow, in a rich and fulfilling sort of way. Second, the locals are obsessed with the concept of using bitter herbs to purify your blood, reducing what they call “sweet blood” by reducing the impact of the high carb lifestyle in as natural a way as possible. Which brings me to today’s photo.
The red liquid in my favourite coffee mug is an infusion of sorrel, a gorgeous flower of the hibiscus family, and ginger. The concoction is sweetened with cane sugar and is quite a treat for the taste buds. It tastes about as good as I’d expect a drink made of flowers to taste. The best part? This sweet treat is guilt-free. Sorrel is about as blood purifying as a herbal remedy can be. You can have your cake and eat it too. Sweet.