Jamaican Sorrel Aioli Recipes

SORREL DRINK

Sorrel Drink image

Sorrel Drink is a popular drink that used to be served mostly during Christmas time in Jamaica, but now its served all year round. It has great health benefits too!

Provided by Michelle Blackwood, RN

Time 15m

Number Of Ingredients 6

Ingredients

8 cups water
2 cups dried sorrel buds
2 inches ginger grated
1 orange peel
8 allspice berries (pimento)
1 cup organic cane sugar or sweetener of choice to taste

Steps:

Bring water to boil in a large pot. Add sorrel, ginger, orange peel, and allspice berries.
Remove from the heat and allow the sorrel to steep for 2 hours or cool and place in the refrigerator overnight
Strain the sorrel using a fine mesh strainer or a nut bag. Sweeten the sorrel drink with your favorite sweetener. Refrigerate and enjoy!

Nutrition Facts : Calories 120, Carbohydrate 29

JAMAICAN SORREL AIOLI

Jamaican Sorrel Aioli image

A delicate, lemony sauce, this aioli goes especially well with fish, but it's also delicious served with roast chicken and makes an excellent sandwich spread.

Provided by Nat Da Brat

Categories Caribbean

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup firmly packed fresh sorrel leaf, stems and tough ribs removed
1/4 cup chives, chopped
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon salt
1 cup canola oil or 1 cup grapeseed oil

Steps:

Place all ingredients except oil into blender, and blend until smooth.
Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
Scrape mixture out into container, and store in refrigerator for up to 3 days.

Nutrition Facts : Calories 1321.7, Fat 148.1, SaturatedFat 11.3, Cholesterol 125.9, Sodium 780.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 1.9

JAMAICAN SORREL RUM PUNCH

Jamaican Sorrel Rum Punch image

Categories Rum Punch Alcoholic Ginger Christmas Winter Christmas Eve Gourmet Drink

Yield Makes about 8 cups.

Number Of Ingredients 8

Ingredients

2 ounces (about 1 1/2 cups) dried sorrel calyxes (also called jamaica or hibiscus)
Two 1-inch cubes of peeled fresh ginger, chopped fine
3 whole cloves
5 3/4 cups water
3/4 cup sugar
1 1/2 cups amber rum
2 cups ice cubes, or to taste
Lime and orange slices for garnish

Steps:

In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

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