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sorrel juice

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Drinks Gluten Free

Refreshing Passionfruit Sorrel Drink.

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While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Desserts Sauces & Condiments

The Ultimate Sorrel (Roselle) Jelly.

2 Comments on The Ultimate Sorrel (Roselle) Jelly.

Sorrel juice is a MUST around Christmas time (when the flowers are usually in season) and to be honest with you, while most people like it served with ice, I like it both warn (like a tea) and cold. This time however, we’ll use the same sort of process for making the juice, but we’ll go a step further and make a delightful jelly for our breakfast toast.

You’ll Need…

100 g dried sorrel petals
10 cups water
3-5 thick slices ginger
1 stick cinnamon
1 orange (cut into segments)
6 cloves
1/2 teaspoon nutmeg (freshly grated is best)
5-6 cups granulated sugar
1 package of (pectin) powder gelatin (57 g)
1/2 lemon

Important. May I recommend that you get organic ginger and oranges for this recipe as the flavor will be better IMHO and the skin of the orange will not have any wax or other substance that’s usually put on fruit to give them a longer shelf life.

In a big pot place the dried sorrel, stick of cinnamon, orange segments (with skin), ginger, nutmeg, cloves and top with water. Bring to a boil and reduce to a simmer.

Cook for 30 minutes to intensify the flavor and to reduce.

Turn the stove off the stove and allow it to steep for 30 minutes or until completely cool

Strain and discard the solids – you’ll end up with about 4 cups of sorrel liquid. I’d recommend straining a couple times to make sure you don’t get any small pieces in the finished jelly.

Back into a sauce pan with the sorrel liquid, heat back to medium. Pour in the sugar and whisk to melt the sugar crystals. Simmer for 20 minutes, so to reduce and pack that Spicy Sorrel flavor.

Now add the lemon juice and stir. This will help to balance the PH of the finished jelly.

Whisk in the pectin and thicken. Add more if you want it more of a jam consistency. 2-3 minutes later and you’re done. As it cools it will thicken further.

Place hot (be VERY careful) in sterilized glass containers and seal.

Store in a cool dry place, but once open it must go into the fridge. Opened, it will last for a couple of months in the fridge – easily.

Drinks

Refreshing Sorrel Lemonade.

2 Comments on Refreshing Sorrel Lemonade.

I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!

You’ll Need…

8 cups water (divided)
15 sorrel buds (dried)
1 slice ginger
1 clove
1 inch cinnamon
1 cup sugar
2 tablespoon mixed essence
2 tablespoon honey
6 lemons (juice)
1/2 teaspoon
Angostura Bitters
lemon slices for decorating

Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.

Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.

Juice the lemons in the meantime.

After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).

Stir well and serve cold with a slice of lemon.

I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)