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Subject: Re: Sorrel puch and Sorrel liqueur
From: Kent Garber
Posted: Mon Dec 17. 2001, 02:24 UTC
Followup to: "Sorrell (?)"  by Frog  (Mon Dec 17. 2001, 01:10 UTC)
http://kernen.net/grenada/sorrel_punch.htm

In the supermarket- comes in big plastic bags and looks rather like rhubarb, 
only chopped into 5cm long pieces. Anyway, enjoy. 

Sorrel drink

4 cups sorrel sepals cleaned and washed 
1 oz grated ginger 
6 whole cloves 
1-2 lbs sugar 
piece of cinnamon 
8 cups of water 

Wash sorrel and put into a pot with the ginger, cloves, and cinnamon. Pour 
water over and simmer for 5-10 minutes. Cool. Strain. Sugar, and serve with 
ice. One cup rum may be added for a stronger drink. Serves 10-12. 
-------
Sorrel liqueur

Ingredients: 
3 lbs sorrel 
3 lbs sugar 
1 bottle white rum 

Clean and wash the sorrel. Put in a wide mouth bottle or jar. Pour in the 
sugar and add the rum. Cover and allow to stand for 3 weeks. Strain and 
bottle. Serve with crushed ice. 

No wonder I'm having a hard time losing weight out here... 
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http://reggaetrain.com/islandrecipes.html

Sorrel – A bushy shrub that produces red stems and chalices that is brewed by 
Jamaicans to make sorrel drink which is popular drink at Christmas time.

Sorrel Drink

1 pound sorrel 
2-4 oz. ginger 
2 quarts water 
sugar 
wine (optional) 
8-12 pimento grains

Wash sorrel thoroughly, using the fingers to lift it form the water. Put into 
stainless steel container. Scrape and wash ginger. Grate and Add to the 
sorrel. Add pimento grains. Boil water and pour over sorrel. Allow to stand 
4-6 hours. Strain. Sweeten to taste and add rum to taste. Add optional wine. 
Service with ice cubes.
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http://www.geocities.com/TheTropics/6392/jamaican_sorrel_rum_punch.htm

Jamaican Sorrel Rum Punch

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or 
hibiscus) 
two 1-inch cubes of peeled fresh gingerroot, chopped fine 
3 whole cloves 
5 3/4 cups water 
3/4 cup sugar 
1 1/2 cups amber rum

2 cups ice cubes, or to taste 
lime and orange slices for garnish 

In a heatproof bowl combine the sorrel, the gingerroot, and the cloves. 
In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel 
mixture, and let the mixture steep for 4 hours or overnight. 
While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup 
water and the sugar to a boil, stirring until the sugar is dissolved, and let 
the syrup cool. 
Strain the sorrel liquid into a pitcher, discarding the solids, stir in the 
sugar syrup, the rum, and the ice cubes, and garnish the punch with the lime 
and orange slices. 

Servings: This recipe makes about 8 cups. 


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