Sorrel Drink

From The West Indian Encyclopedia

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Five to six (one-inch) slices ginger, one cup dried sorrel petals, one tablespoon cloves, brown sugar syrup (one cup water and one pound brown sugar boiled together) dark rum, optional.

Let cut ginger sit for two to three hours. The longer it sits, the stronger it becomes. Boil ginger in two quarts of water. Once water is boiling, add sorrel and cloves. Boil for 30 minutes. Cover tightly and steep overnight. Strain and add sugar syrup and rum to taste. Chill and serve.

Makes four servings.

SORREL JELLY:

2 lbs sorrel

2 cups water

3 cups granulated sugar Method: Remove sorrel petals and rinse. Place sorrel in a deep pot and cover with water; bring to a boil and simmer until tender (about ten-15 minutes). Pour in a strong fine cloth (muslin) and allow to drain. Do not squeeze. Pour liquid in a heavy pot; add sugar and cook until jelly spins a thread, or use the cold-plate test. Pour in hot sterilised jars and seal immediately.