Apple-Spice Sorrel Chiller
Sorrel is a species of hibiscus popular around the world for its calyx which are used as an infusion. From Australia (Roselle) to Senegal (Bissap) to Nigeria (Zobo) to Burma (Chin Baung) to Latin America (Flor de Jamaica), the calyx of this hibiscus plant is infused to make teas and several types of home remedies. When infused, sorrel makes an excellent summer time chiller. I saw some at a store a few days back and decided I was gonna enjoy this infusion even in cold winter wonderland Edmonton. This recipe is a personal one which I am certain you will enjoy. It makes use of combinations that go well together to produce a winter approved chiller! Its called an apple-spice sorrel because it contains apple, brandy, cinnamon and whole cloves: a union made in culinary heaven.
INGREDIENTS:
Makes 3 Cups
(1) 1 Heap Cup of Dried Sorrel Calyx
(2) 1 Large Apple
(3) 2 Cinnamon Sticks
(4) 1/2 Teaspoon of Whole Cloves
(5) 4 Cups of Water + 1/2 Cup of Water
(6) 2 Tablespoons of Granulated White Sugar
(7) 1/4 Cup Brandy (4 Tablespoons)
PROCEDURE:
(1) Wash sorrel calyx to remove dirt.
(2) Chop apple into large chunks.
(3) Place sorrel calyx, apple, cinnamon sticks and cloves in pot and cover with 4 cups of water.
(4) Heat. Allow to come to a boil and cook for 20 minutes thereafter.
(5) Take off heat and allow to come to room temperature. Cover and place in fridge for 24 hours (up to 36 hours).
(6) After 24 hours, strain. Meanwhile heat remaining 1/2 Cup of water with 2 tablespoons of sugar to make a simple syrup. Add to sorrel drink alongside 1/4 cup of Brandy.
(7) Chill and serve on the rocks. Enjoy!
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Hahaha……I usually add ginger to give it a peppery tasste too………lovely drink
Merci
I also add ginger to mine and hubby loves it. It’s my favourite welcome/cocktail drink during the summer. Well done Terry.
Thanks
I like zobo way back in 9ja but don’t know ao to make it but with ur techique am going to try it out.
I’m certain you will love it.
recently i add cucumber.slice thinly,deseed and add to it.boy hubby doesnt drink anything else but this.add vodka n cucumber and dats a real deal too. will try d apple next.
Sounds great. Should try it. Thanks
wwoowwww….here’s another way of doin it! ‘ll certainly giv it a trial. thnx master T! I’m d typ dt luvs changes especially wht it cums to kitchen. mine i boil sorrel wit fresh ginger, cloves.then after straining ‘ll add slices of cucumber & lemon, plus sugar. hmmmmmm after chilling it tastes gr8! but nxt master T’s method on ma mind!!!
Thanks. I sure will try your recipe too. Sounds refreshing.
This is a nice way of doing it. Tanx very much. U’ve always be a blessing sir.
Thanks Tutu.
Sir, can one substitute cinamon powder for the stick? If yes what is the quantity to use for ur recipe above pls? Tanx sir.
Yes, I’d say start with half teaspoon as cinnamon powder is very concentrated.