Sorrel Drink

Posted on October 27, 2015 by DiabetesDigest.com Staff in Rexall Event, Rexall Recipes

Sorrel Drink
Author: Sobia Khan
Prep time:
Cook time:
Total time:
Serves: 9 cups (2.25 L)
The flower of the sorrel plant is used to make this vibrant red drink, consumed at Christmastime in Jamaica. This recipe uses far less sugar than the original, but has added sweetener to provide sweetness with fewer carbohydrates. So feel free to enjoy this sweet-tart drink any time of year.
Ingredients
  • 2 5-inch (12.5 cm) pieces gingerroot (about 3 oz/90 g), peeled and cut in half
  • 12 cups water (3 L)
  • 4 cups dried sorrel (1 L)
  • 24 whole cloves
  • 1⁄2 cup granulated sugar (125 mL)
  • 8 packets (each 1 g) sucralose sweetener
Instructions
  1. Smash ginger with a hard object, such as a mallet, the bottom of a saucepan or the broad side of a chef’s knife, to soften so it can impart flavor.
  2. In a large pot, bring water to a boil over high heat. Add ginger and sorrel; reduce heat to medium, cover and simmer for 30 minutes.
  3. Add cloves, cover and turn off heat. Let stand at room temperature for at least 4 hours or overnight to steep. (If a less tart flavor is preferred, steep for 3 to 4 hours.)
  4. Strain the sorrel mixture into a pitcher and discard the solids. Stir in sugar and sweetener. Refrigerate and serve cold.
Notes
Dried sorrel is available year-round and provides better flavor and color than fresh (which is usually only available around Christmas).[br][br]This drink has added sugar and sucralose to counteract the tartness of the sorrel and ginger. Do not add any more sugar, as that will increase the carbohydrate. If you find this drink too bitter, you can add a bit more sucralose. Alternatively, reduce the steeping time to 3 hours.[br][br]Be careful which sweetener you use, as some may have added sugar. If using a sweetener other than sucralose, check the label and use enough sweetener to equal the sweetening power of 16 tsp (80 mL) sugar.

 

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