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Recipes > Sorrel
Guyanese and Trinidadian Recipes

Sorrel

Ingredients

1 oz. dried sorrel or roselle sepals
3 inch piece of cinnamon stick
3 x 1 inch strip of orange peel
3 cloves, whole
1½ cups sugar
2 quarts boiling water
¼ cup medium-dark rum
½ teaspoon ground cinnamon
¼ teaspoon ground cloves

Preparation

  • Place the sorrel sepals, cinnamon stick, orange peel, whole cloves and sugar in a large jar and pour a boiling water over them. Cover with foil or plastic wrap, and set aside at room temperature for 2 or 3 days.
  • Strain the liquid through a fine sieve, return it to the jar, and stir in the rum, ground cinnamon and ground cloves. (Discard the spices left in the sieve).
  • Let the liquid stand at room temperature for another 2 or 3 days.
  • Strain through a fine sieve lined with cheesecloth and refrigerate until thoroughly chilled.
  • Serve in chilled glasses with or without ice.
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