- 1 lb. sorrel
- 11 cups water
- 1 cup sugar granulated
- 2 sticks cinnamon
- 5 cloves optional
- 4 tbsp. grated ginger
- 1/4-1/2 cup rum optional
- Wash the sorrel. Separate the sepals from the 'seed'. Wash the sorrel sepals again. Place in a deep pot and add the water, cinnamon, and optional spices.
- Boil for about 20 minutes or until the sepals begin to lose their colour and look jelly-like. Strain the sorrel and allow to cool. After it cools, sweeten with sugar and add the rum if desired.
- Transfer to a sterilized bottle and refrigerate. Serve chilled
Recipe © Simply Trini Cooking. All rights reserved