Sorrel Drink

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Ingredients:

1 lb sorrel (3 oz dried)
11 cups water
1 cup sugar
2 sticks cinnamon

optional:
5 cloves
4 tbps. grated ginger

Method:

  1. Wash the sorrel. Separate the sepals from the 'seed'
  2. Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices
  3. Boil for about 20 minutes or until the sepals begin to lose their color and look jelly-like. Strain the sorrel and allow to cool
  4. After is cools, sweeten with sugar.
  5. Serve chilled.


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Ingredients:

2 lbs sorrel (6 oz dried)
8 cups water
2 pieces cinnamon stick, 1" each
12 cloves
2 cups sugar, adjust to taste

Method:
  1. Wash sorrel and remove petals (if dry, skip this step)
  2. Put water, cinnamon and cloves in a pot and bring to boil.
  3. Add sorrel petals, cover and boil for 2 minutes.
  4. Turn off heat and leave for a few hours to overnight
  5. Strain and bottle; keep refrigerated.
  6. When ready to serve, dilute with water to required strength and sweeten to taste.
  7. If more cinnamon or clove is needed add doTERRA essential oils.
    • Clove: dip a toothpick in the oil and then into the sorrel, swirl around. 
    • Cinnamon: add one drop to the drink, and mix well.
    • Add more as needed
Source: Adapted from: (2002) in The multi-cultural cuisine of Trinidad & Tobago and the Caribbean: Naparima girls' high school cookbook. San Fernando, Trinidad: Naparima Girls' High School, pp. 228–228.


You can purchase dried sorrel from Crandon Spices: Sorrel - Raw | Crandon Spices

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