Sorrel is the colour of Trini Christmas and one of the flavours of the season. In the old world, this relative of the Hibiscus is known as Roselle (Hibiscus Sabdariffa). In parts of Africa, it is drunk as a tea or infusion for its "cooling" properties. In Trinidad, the infusion of the red sepals of the sorrel or roselle is flavoured with spices such as cinnamon or clove, sweetened and served over ice. This recipe uses 4 or 5 pounds of sorrel to make a gallon of beverage.
Sorrel, 4 or 5 lbs, with seeds removed
Brown sugar, one and a half pounds
Cinnamon or cloves
Remove the seeds by cutting around the base of each sorrel with a sharp knife. Discard the pod containing the seeds. Collect the red sepals in a clean deep pot. Wash the sorrel sepals and cover with water. Add 5-7 cloves and a stick of cinnamon. Bring to the boil, then turn off heat. Cover and allow to steep overnight. Strain off the liquid. Sweeten to taste, bottle and refrigerate.
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| Sorrel |
Sorrel, 4 or 5 lbs, with seeds removed
Brown sugar, one and a half pounds
Cinnamon or cloves
Remove the seeds by cutting around the base of each sorrel with a sharp knife. Discard the pod containing the seeds. Collect the red sepals in a clean deep pot. Wash the sorrel sepals and cover with water. Add 5-7 cloves and a stick of cinnamon. Bring to the boil, then turn off heat. Cover and allow to steep overnight. Strain off the liquid. Sweeten to taste, bottle and refrigerate.
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| Sorrel drink |
I have a recipe, that purports to be one of 'old time Tobago', that adds ginger, diced very finely while 'steeping', and then adds lemon juice when you bottle it..
ReplyDeletemakes for an interesting variation.
oh! I miss this drink, it's one of those things one associates with Christmas,...it's profume with the spices.....
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