I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?
Today we are making Sorrel Juice!
Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this.
You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.
The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!
2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness
- Bring 2 cups of water to boil in deep sauce pan
- Add Sorrel, Cloves, Ginger and Cinnamon
- Boil for 5 minutes.
- Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
- Strain and squeeze all liquid from the Sorrel
- Sweeten and dilute to your taste
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Awesome recipe..A must ty one
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