|A glass of chilled sorrel, and in the absence of Crix,|
I also had some poppyseed crackers
with extra mature cheddar
I had brought some dried sorrel with me back in September, to ensure I had a little piece of Trinidad with me at Christmas time. Sorrel is traditionally our Christmas drink but because I was ill for the most of the holidays and a bit lazy, I never prepared the sorrel, instead having loads of Rexona and orange juice. Today though, as I whip up a pelau, and despite the summer thus far being a soggy mess here in London, I was in the mood for a tropical, summery burst of joy.
It's really very easy to make once you have the main ingredient - the sepals of the sorrel flower. Usually you can buy these fresh, but since I was away from home, I bought some dried sorrel. You also need spices, typically cinnamon and cloves, and sugar to taste. My mother told me to steep the sorrel but I did boil it a bit, cause I am impatient. The smell was heavenly and after it had all cooled and was sweetened, the taste was even more heavenly. If you have Angostura Bitters, dash some of that in it too. And add some stronger spirits, like rum, if you really want to spice up the ting, which I did! It was a piece of Trinidad in soggy London.
|My pack of dried sorrel; the dried sorrel in the pot with the cinnamon and cloves; boil boil boil sorrel;|
the beautiful scarlet coloured concoction, ready to be sweetened and "spirited"
Still, I had my summery sorrel! And after a long day of grocery shopping, kitchen prep, cooking, with a terrible shoulder pain, having slipped in the bathroom this morning, I needed a sorrel break!