Sorrel
November 15, 2004
Here’s a recipe to make So-real Sorrel. This recipe calls for a large amount of leaves in proportion to the water, so if you make this batch relatively sweet, you can use it as a concentrate and dilute it to taste. That way, you won’t have as much to store in your fridge. Enjoy!
Ingredients:
4 oz. dried sorrel leaves
3″ cinnamon stick
3″ x 1″ strip of orange peel, dried
3 cloves
1 1/2 cups granulated sugar
2 qts. boiling water
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 cup dark rum (optional)
Directions:
1. Put the dried sorrel leaves, the cinnamon stick, orange peel and whole cloves in a large jar or container. Pour the boiling water over the top and let this mixture cool. Once cool, cover it and let it sit for two days.
2. Strain off the liquid and add sugar. You might want to do this tasting as you go along to be able to adjust the sweetness to your liking. Add the rum if desired and the ground spices. Let this mixture sit for another two days.
3. Transfer the finished sorrel into bottles and store refrigerated. When serving, dilute to taste with water if desired.
Try putting a piece of ginger in your sorrell and put whole spices instead of ground for a smoother drink. The orange peel is not necessary.
Carol