Story and Photos by Margo Ask
Last Christmas, we found ourselves anchored in Martinique, which radiates a completely different atmosphere from the European Christmas traditions we had grown accustomed to. For me, Christmas has always meant the smell of mandarins and the fresh pine of a Christmas tree. I fondly remember the European Christmas markets, where we sipped mulled wine at the German Weihnachtsmarkt, savored gingerbread, or enjoyed the festive Spanish Christmas lottery with its endless hope and the intoxicating aroma of blooming orange blossoms and juicy clementines. Each of these moments added a new layer to my kaleidoscope of Christmas scents and memories.
But here, in the Caribbean, everything felt different. It was hot, and finding a fresh pine tree was out of the question. Yet, being the Christmas enthusiast I am, I never miss a chance to create a tree from whatever materials I can find during our sailing adventures. Each year, no matter where we are, I try to bring the spirit of the place into our Christmas celebration, decorating the tree with things unique to the place where we happen to be.
In the run-up to Christmas, I scoured the Sainte-Anne and Le Marin areas for inspiration for this year’s tree, but nothing seemed to spark the idea. It was Friday, so I decided to visit the local market, where my favorite farmer, Bernard, had my pineapples waiting. As I picked up my fruits and vegetables, Bernard slipped a handful of crimson buds into my bag with a conspiratorial grin. “This is for you,” he said. “Try the taste of our Christmas,” he said. My surprise must have been evident, but Bernard smiled, “Make a tea from these flowers. It will bring you holiday cheer — we always drink this at Christmas.”
Naturally, when I returned to the boat, I brewed the tea following Bernard’s recipe, and inspiration struck. This year, our Christmas tree would be our new sheet rope that we had bought as a spare for the Genoa furler. Sipping that rich, spiced sorrel tea, I crafted decorations from local shells, chili peppers, and whole dry spices. To add a touch of tradition, I made stars from the skins of local lemons, a little reminder of the familiar mandarins from back home.
The most unusual Christmas tree I’ve had during my time living aboard? That would be the aloe vera plant I dressed up for Christmas while we crossed the Atlantic. It has now traveled over 25,000 nautical miles with me in more than 10 years, but that’s a story for another time.
For now, Merry Christmas! And may the Christmas magic find you wherever you are! The key is to keep your eyes and heart open.
Martinique Christmas Sorrel Tea
In the Caribbean, sorrel has become a traditional Christmas drink, partly because the hibiscus plant (from which it’s made) used to be available only during this season. It has a distinct holiday flavor, slightly spiced, and perfectly uplifting. But at the end of the day, it’s still a Caribbean drink, so even though it’s made for Christmas, it’s equally refreshing on a hot day. You can even make a version from dried hibiscus flowers (also called sorrel or roselle) found in Caribbean stores.
This recipe is quick, simple, and ideal for any holiday or to celebrate the beginning of a new day.
What You’ll Need
8 cups water
1/2 cup fresh flowers of sorrel (hibiscus) or dry
2 cinnamon sticks
8 cloves
5-6 cm piece of fresh ginger, peeled
1 piece of fresh (or dried) orange peel
1 cup honey or agave for sweetening
Instructions
In a large pot, bring 8 cups of water to a boil. Add the sorrel, cinnamon sticks, cloves, ginger, and orange peel. Boil for 2 minutes.
Lower the heat and let the drink simmer for 30 minutes.
Strain the mixture and add sweetener if desired. Chill for a few hours and serve cold.
Pro Tip: Serve with a slice of fresh lime. For an adult version, add rum.
