1 gal water
2 cloves
1 large fresh ginger root (optional)
8 ozs dry Sorrel
brown sugar (to taste)
Instructions
Grate the ginger using a standard grater, do not blend or chop the fresh ginger.
Next, place the grated ginger in the pot of 1 gallon of water and bring to a boil under medium fire.
Place 8 ounces of dried sorrel into the boiling water for approximately 30 seconds, immediately remove and let the contents cool for approximately 6 hours, or until the water returns to room temperature. This allows the sorrel to draw.
You have the option of letting the sorrel sit in the water overnight. The longer the sorrel is allowed to draw, the stronger it becomes.
Strain the contents using a fine strainer, this removes sorrel particles. Sweeten to taste with brown sugar, then chill before serving.
This yields about 6 to 8 servings.
Some individuals opt not to use ginger in their sorrel, others have the option of adding a dash of rum before chilling.
Sorrel is a national favorite in most caribbean homes during the Cnristmas hoildays, both at home and where ever you find caribbean nationals, this is one way, West Indians say, "Merry Christmas".
Sorrel drink is a herbal beverage and a mild blood purifier, rich in Iron and vitamin C. Eating the raw buds allows you the maximum amount of iron. The sorrrel leaves are used fresh in soups, salads or baked fish, as well as to revive your taste buds.
1 gal water