RECIPE : Jamaican Sorrel
Christmas in a Jamaican household isn’t official without a fresh batch of Sorrel. Even though there are many variations of this recipe, nothing compares to the way my mom makes it.
1 inch ginger root - washed and sliced
Water (enough to submerge the sorrel in your pot)
Bring the pot of water to a boil
Once boiling, remove the pot from the heat and add in the dried sorrel.
Use a spoon to fully submerge the sorrel and add in the allspice, the cinnamon stick and ginger slices to the top.
Cover with a lid and let soak for 24 hours.
The next day, strain the sorrel and sweeten with 1 1/2 cups brown sugar and 1 1/2 cups granulated sugar .
If it is too strong, add water to thin it out to your liking.
Bottle and chill until ready to drink.
PRO TIP : To make sorrel into a holiday cocktail, add a shot of Appleton Rum .
To give you an idea of how good this drink is - I completely forgot to take a final photo !
Luckily , because I’m surrounded by so many Jamaicans, someone was bound to have a batch on hand and my auntie Marjorie sent over a picture of hers. Thanks Auntie !!!
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