Sorrel is a typical drink made religiously at Christmas time in the Trinidad and Tobago although no one is restricted to making it at Christmas time only ;)
Sorrel is made from the sepals of the Sorrel Flowers….and it is said sorrel is a type of Hibiscus .
You can use the Dried or Fresh Sorrel
- 1 lb. fresh sorrel or 1 bag dried sorrel
- 11 cups water
- 1 to 2 cups sugar (sweeten to taste )
- 10 cloves
- 1 stick cinnamon ( i used some mixed spice in substitute of the cinnamon)
- 1tsp grated ginger
- Clean the sorrel to remove any old leaves and bugs that may have snuck in there
- Separate the sepals from the seed by cutting a round circle just below the ‘spines’. Note: Don’t touch the seeds with your bare hands! There are some fine ‘hairs’ that will penetrate the skin and makes for a rather uncomfortable experience.
- Wash thoroughly
For both the DRIED and FRESH
- Place all ingredients except sugar in a tall pot. This is important as the mixture tends to froth and bubble up
- Boil for approx 20 minutes or until the sepals looks whitish
- Turn off heat, cover and allow to steep for at least 5 hours ,however overnight is preferred.
- Strain the mixture and add sugar to taste
- enjoy a glass before bottling the rest!
NOTE : You can add more cinnamon and cloves for a more ‘spiced flavour’ ,some people also add dried orange peel when boiling. And if you want an Alcoholic Alternative, always add some dark rum or vodka to taste :).