One of my favorite drinks on the island is named after the Sorrel plant! A deep crimson, succulent, thistled-flower that when boiled becomes a true elixir. A vivacious and alive flower that adores the sun and flourishes easily around the island. It reminds you with each sip that you are drinking in nature’s reflection of sun, water, and earth.
Sorrel is traditionally served as a Christmas drink. However, it is easily enjoyed year round, as the flowers are available. I infuse mine with wild local honey to match the flowery undertones of the sorrel. Feel free to sweeten yours to taste. The spices and flavorings are nicely balanced in this scarlet drink. This recipe is for a relatively small batch, so double or triple it to serve more people.
Everyone has their own version, this is mine.
Ingredients:
1/2 Pound Sorrel Flowers (approximately 2 ounces of the actual sepals)
1/8 Teaspoon of all spice
32 Ounces of Water
1 Vanilla Bean Pod (or 1 Teaspoon Vanilla Extract)
1 Lime(juiced and zested)
1 Lemon (juice and zested)
1/2 an orange zest
About 8 whole cloves
2 inch piece of grated ginger or 1/4 teaspoon ginger extract (not to be confused with ground ginger)
A heaping 1/4 teaspoon of freshly grated nutmeg
1 Small cinnamon stick
3 Drops of Banana Essence (this essence is very strong so just a few drops are necessary. You may add more if you like. Be careful not to overpower it)
1/4 Cup local honey
1/2 Cup Evaporated Cane Juice Sugar or regular white sugar
DIRECTIONS:
Wash and peel each sorrel flower by removing the outer thistles and inner seed. I only use the sepals and no other part of the sorrel.
Once this is all done, rinse the sepals once more just to ensure that any debris is removed.
Place in a large pot and cover with water.
Slice open the vanilla pod and scrape out the beans and also place in the pot, if using vanilla extract make it the last ingredient you add.
Add the grated ginger (if using the ginger extract also add this at the end), allspice, lime, lemon, and orange zest, nutmeg, and cinnamon sticks.
Add the sweeteners– the honey and sugar and stir to dissolve.
Bring the mixture to a gentle (not rolling) boil until the color of the petals are considerably lightened and softened. Add the ginger and vanilla extract (if you are using this ingredient), and the lime and lemon juice.
Strain the juice through a fine sieve into a heat-proof pitcher.
Let it cool. Then refrigerate and serve over ice.
Enjoy!
Divine!!
It really is, B! 🙂
Tanisha,
Have you ever used Sorrel to make a mousse? I tried last year but found the pectin in the petals set my mousse into a hard blob. Any tips?
Also, any ideas as to where I can find epazote here? I was told we have it growing wild, but as I have never seen it let alone used it, I was thinking that maybe you knew where to find it? Thanks!
Alexandra, these are REALLY great questions! I tend to shy away from gelatin, because I find it can be so temperamental. Either it doesn’t set and I have a runny outcome. Or it sets TOO firmly and it’s like a brick. I have sacrificed enough desserts to the Gelatin Gods. So I came up with a Poor Woman’s Mousse. For whatever fruit I’m using, I make a curd out of it. For sorrel, you might have to make a small amount and reduce it to a syrup consistency then make the curd with sugar, eggs, etc. Then I let it cool and fold it gently in with fresh whipped cream. I’ve done this with Lemon curd and it was really nice. It never folds completely in, so there are these contrasting stripes of white and yellow. Nice!
Use it right away, since the fresh whipped cream tends to get watery if left overnight in the refrigerator. There are all kinds of cream stabilizers you can use or even whipped cream in the tub if you have to (that will definitely not run) but I find fresh and simple is best.
As for the epazote, I used it once sometime ago when I made some chipotle black beans. (LOVE MEXICAN FLAVORS! Check out: http://www.cruciancontessa.com/2012/03/29/crucian-de-gallo/) I didn’t find it fresh, but I managed to get it at one of our local grocery stores out Plaza West. Sometimes if I’m on St. Thomas, I will stop by this place called the Gourmet Gallery. They have everything! I can also ask my farmer friends, if they know or grow this on the island and let you know!
Keep the questions coming, it keeps me thinking! 🙂
Tanisha,
Lucky me I have to go to plaza either tonight or tomorrow or there won’t be happy tummies here, so I will look for it. Where did you find it?
I HATE gelatin too. I simply took the fresh sorrel and steeped it in heavy cream and then proceded like a white chocolate mousse. It didn’t turn out right and I was so sad :(. I loved the color though – bright hot pink! I’m going to make a flor de jamaica quesadilla this weekend and I’ll let you know how it turns out.
It is on an obscure section of the store. Almost towards the freezer section, if I remember correctly. My memory also says I got it at Plaza West.
Try making it into a curd, and then mixing it into the cream. That might work.
Also, its funny you should say Agua de Jamaica, as I am working on a draft recipe for that drink. I figured it was TOO close to the sorrel recipe, so I will save it for a while! lol
Definitely let me know how it all turns out! 🙂
Tanisha
Out of curiousity – why do you peel off the thistles and seed? Does it change the flavor of the sorrel?
Loving your site! 🙂
Great question! I am not exactly sure, Julie. Its always been the practice in preparing it. I have heard every response from tradition to parts are poisonous (not sure) or distasteful. I will ask a friend of mine who may know, who works with local plants and get back to you with a better answer!
I’d love to know – thank you! I have been following a simple recipe that allows for the whole bud, but now I think…hmmm! Plus we are now growing our own sorrel (red and white) and I want to be able to prepare it properly – and safely!
Julie, I know I answered this on FB, but I thought I should also answer it here, just in case someone else had the same question. The reason the whole fruit is not boiled according to one of my knowledgeable food friend June Archibald, is because it creates an unpleasant flavor in the final product. For me, I don’t use it more so as a matter of tradition. This is the way that my mom always prepared it, and I figured there was some wisdom in that preparation. Thanks for the question! Keep them coming! 🙂
This is the FIRST recipe for Sorrel drink that I’ve found that doesn’t require sorrel to be set over night! Is it really just as good???? I’m going to try it for a drink to bring to a NYE party tonight!
I don’t know if its as good as a next day sorrell, but I can imagine that as with most flavors letting it set over night would help ripen the flavor. Try both and see what works best for your taste buds! 🙂
Tricia how did it turn out?