Sorrel Beverage

[Suzanne F]

Sorrel Beverage

This was served at the NYC Second Pot Luck on July 12, 2003. The recipe is an adaptation of one in Elisabeth Lambert Ortiz's The Complete Book of Caribbean Cooking. It is very sweet, very spicy, and very strongly flavored, so you might want to serve it over ice, or turn it into a spritzer with seltzer (we like 2/3 seltzer to 1/3 sorrel). You can add more or less of the spices, or leave some out entirely, as you prefer; this is just a guideline. You can also use ground spices, in which case you need to strain it through many, many layers of cheesecloth: it should be a clear liquid.

Sorrel in this case is not the tart green herb, but the sepals of the Hibiscus sabdariffa, also known as Rosella. (If you've had Red Zinger tea, you've had this sorrel.) It's available dried in Caribbean groceries.

This makes about 6 quarts -- plenty for a big, big party, and then some!

• 2-1/2 oz (1 package) dried sorrel sepals
  
• 2 cinnamon sticks
  
• 2 pieces dried orange peel, 3x1-inch each
  
• 15 whole cloves
  
• 2 T whole allspice berries
  
• 3 sliced ginger (fresh, candied, or dried)
  
• 3 whole dried chilis, whatever kind you have (I used Thai bird chilis)
  
• 1 pieces star anise
  
• 1 T unground fenugreek seeds
  
• 5 c sugar
  
• 5 qt boiling water
  

Place the sorrel, spices, and sugar in a very large, heatproof crock or jar. One with a spigot at the bottom would be perfect (the kind used in bars to make infusions).

Add the boiling water and stir until the sugar dissolves.

Let cool to room temperature. Cover loosely.

Let sit at room temperature for 2 to 4 days, stirring occasionally. (I've let it sit as long as a week and not had problems with fermentation; but I live in a temperate climate.)

To serve: give one more stir. Strain as needed into a pitcher through a fine sieve lined with at least 6 to 8 layers of dampened cheesecloth. Chill if desired. Serve straight over ice or with seltzer as a spritzer.

If you like, you can add rum, preferably from Trinidad (Appleton or Mount Gay), or a blend (Pusser's).

Keywords: Non-Alcoholic Beverage, Carribean, Kosher, Vegan, Easy

( RG582 )