Sorrel Drink

[Steve M]

I mentioned this to rawshak at the meet this weekend. I've never tried it but it sounds interesting.

Put 1lb Sorrel, 2 bay leaves, 3 whole cloves, 1 small cinnamon stick and 2lb of sugar in a pan. Pour over enough cold water to cover. Boil for one minute. Leave over night. Strain. Sweeten to taste. Bottle (with one clove) and stand for 4 days. Serve over ice.

 

[Toddy]

What kind of sorrel ? and when is best to pick it ?

cheers,
Toddy

 

[xylaria]

I mentioned this to thingy (will edit it later ) at the meet this weekend. I've never tried it but it sounds interesting.

Put 1lb Sorrel, 2 bay leaves, 3 whole cloves, 1 small cinnamon stick and 2lb of sugar in a pan. Pour over enough cold water to cover. Boil for one minute. Leave over night. Strain. Sweeten to taste. Bottle (with one clove) and stand for 4 days. Serve over ice.

:yikes: PLEASE DON'T DRINK IT IN ONE GO.

Which ever sorrel (wood [3 leaves] or common[arrow leaves]) consuming a 1lb is likely to cause illness if done so in a short period (day or so). Straining it will lower the oxylic acid content, but I read of a lethel case of guy making sorrel soup, where he liquidised over a pound of the leaves and ate it. I really like the taste of sorrel, and should make a lovely drink with spices so the receipe should be really nice, just drink is serious moderation or as a mixer.

 

[Steve M]

Note that it's an infusion and you bin the leaves. This was from a domestic cook book.

 

[Steve M]

:What kind of sorrel ? and when is best to pick it ?

I'll let rawshak answer that

 

[WhichDoctor]

I reckon that would be even nicer if fermented for a bit like ginger beer or dandelion and burdock. Maybe fermenting mite brake down the oxylic acid a little? I don't know about that.

Sounds interesting though, mite give it a try.

 

[rawshak]

I'll let rawshak answer that

I'm pretty certain that it would be common sorrel (arrow shaped leaves), simply based on the volume of leaves needed. Half a pound would be easy with common sorrel.

I'd also pick the leaves towards the middle/end of March, they'll be big enough to use without going past their best.

 

[He' s left the building]

recipe sounds about right (missing the Rum though )