A traditional recipe from Trinidad and Tobago made using the sorrel flower. Popular around the Christmas season in the Caribbean, but can you can enjoy a refreshing glass of sorrel on any hot day.
Total Time
4hr 15min
0.0
0 Ratings
Author: CaribbeanPot
Servings:
8
Ingredients
•
2
cups
Sorrel Flowers
•
8
cups
Water
•
1
tsp
Grated
Fresh Ginger
•
1
stick
Cinnamon Sticks
•
1
cup
Granulated Sugar
•
4
Whole Cloves
Cooking Instructions
1.
Bring the Water (8 cups) to a boil in a large pot, then add the Sorrel Flowers (2 cups), Fresh Ginger (1 tsp), Cinnamon Sticks (1 stick), Granulated Sugar (1 cup), and Whole Cloves (4) to the pot. Bring back to a boil and reduce the heat to a rolling boil.
2.
Allow this to boil for about 5 minutes, then turn off the heat, cover the pot, and allow this to steep for at least 4 hours (overnight would be best).
3.
Next, strain the contents into a juice jug and add more sugar as needed. You can store this in the fridge for about a week if you don’t finish it before then.
Author's Notes
I started off with 1 cup of sugar but ended up using 2 cups, but your tolerance for sugar will be a bit different than mine. Start with one and add more as desired.
Nutrition Per Serving
CALORIES
97
FAT
0.0 g
PROTEIN
0.0 g
CARBS
25.0 g
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