I was buying some fruit and vegetables from a stallholder in Bequia, when she suggested I might like to try making a sorrel drink. I wasn't too sure about the bunch of dried fruit she offered me, but armed with her explanation on how to make the drink, I followed her advice back at the boat.
It turned out really well, and is best served COLD, with a dash of rum. Don't be stingy with the sugar - it needs a lot of sweetness to counteract the tartness of the sorrel.
Makes 2 litres
Preparation Time: 5 Minutes + 2-3 days infusing
Cooking Time: None
|4 oz dried sorrel
||3/4 lb brown sugar
|2 litres boiled water
||Juice of 2 limes
|1 teasp cloves
||1 tblsp honey (optional)
|1 teasp mixed spices, cinnamon, etc
In a large pan, e.g. pressure cooker, boil the water, then allow to cool . Add all the other ingredients, mix well, and leave to stand for 2-3 days.
Strain through a sieve and pour into a clean container. it will last about a week in the fridge.