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Sorrel (St. Lucia and Jamaica)

July 23, 2009 by Charlie T

Sorrel is a popular drink all year long, but households on St. Lucia make and bottle massive amounts of it to be served at Christmastime. ( *Dried sorrel is available at most Asian, African, or Latin American food stores. You may find more than one variety, but red sorrel is a popular choice for the holidays.)
 

Sorrel

9 oz. dried sorrel*
1/2 oz. grated ginger root
dried orange peel from about half an orange
1 whole clove
4 c. water
2/3 c. sugar, more to taste

1. Place sorrel in a mixing bowl and add ginger, orange peel, and clove.
2. Boil water and carefully pour it into the bowl.
3. Add sugar and mix well. Let mixture sit overnight.
4. Pour mixture through a sieve with another bowl underneath to catch the liquid. Taste and add more sugar if necessary. Serve over ice.

Preparation time: 30 minutes
Waiting time: overnight

Serves 5

Deep red sorrel is a festive-and tasty-addition to a holiday table.

*Dried sorrel is available at most Asian, African, or Latin American food stores. You may find more than one variety, but red sorrel is a popular choice for the holidays.