• Yoshika Lowe

Sorrel (Beverage)


Sorrel is a drink enjoyed throughout the Caribbean and West Indies. Sorrel is the drink of choice for Christmas in the Caribbean. The longer it is allowed to 'set' the stronger the drink.

Sorrel flowers

Ingredients

8 ounces dried sorrel

2 cinnamon sticks (each approximately 3 inches long)

1 piece orange peel (fresh or dried, approximately 3 by 1-inch)

12 whole cloves

10 -12 cups water

1 1⁄2 cups sugar (or more to taste. Granulated will give a better colour.)

In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.

Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight.

Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). The sorrel will stain so use a non-reactive glass jar or bowl. Don’t use plastic.

Adult version

1⁄4 cup rum* (or more, to your taste)

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cloves

In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.

Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.

*port wine can be substituted for rum

#Sorrel

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