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Wednesday, November 26, 2008

Jamaican Sorrel Drink

This is a drink that is very common around the holidays. Above are two main ingredients- (lots of that mon).

The floral leafs are boiled and seeped, The syrup is then flavored with ginger and sugar. It has the benefit of lowering high blood pressure when dealing with family gatherings.

 To my mind  it should not be made thick and sweet, for then it becomes sickly and cloying.
It should be a light, refreshing drink that one accepts gladly during one's
round of Christmas visit and not one to be avoided.
The drink can be made from dried sorrel or sorrel syrup

8cups(3 1/2 pints, 2 litres) Sorrel petals Rum
2 oz (50 g) grated ginger
12cups (5 pints, 3 litres) boiling Water
Place the sorrel and ginger in a large container and pour on the boiling water.
Cover and leave overnight, then strain through a muslin cloth or a sieve.
Add a little white rum to preserve and sugar to sweeten. Bottle and refrigerate.
Makes approximately 4 1/2 pints (2.75 litres).

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