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Trinidad Sorrel Recipe (2 Ways)

How do you like your Sorrel? Regular and with Rum? Find out how to make both with this recipe.

Total Time: 4hrs 3mins | Serves: 10

You Will Need

• 8 ounces dried sorrel
• 2 cinnamon sticks (each approximately 3 inches long)
• 1 piece orange peel (fresh or dried, approximately 3 by 1-inch)
• 12 whole cloves
• 10 -12  cups of water
• 1 1⁄2 cups of sugar (or more to taste. Granulated will give a better colour.)

Adult Version

• 1⁄4 cup of rum (or more, to your taste)
• 1⁄2 teaspoon of ground cinnamon
• 1⁄4 teaspoon of ground cloves

Directions

• In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
• Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!
• Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don’t use plastic.

For the adult version:
• In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
• Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.

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