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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 |
| 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.