Friday, 5 December 2014

Eat Like a Local | Christmas Edition - Sorrel

This is the dark sorrel, not the common bright red one but this is the only batch we have at home right now for me to photograph. I'll hook you up as the season goes on! Also sorry it's blurry, busy with a final paper over here.

Are you wondering where the none Christmas edition is? Well it's still in draft don't judge me I'm a student. Check for the series next year. Meanwhile my plush palette tag should take you to all food related posts.

So what's the big hub bub? I have mentioned that I am very much looking forward to Christmas food treats on my island. I'm only going to list 5 in all today.

Sorrel: Sorrel is the sepal of the Roselle plant. Think those green usually tougher bits right at the base of the flower that seem to hold it up.

This is one of my absolute favourite Christmas treats because it's so rare (it takes about six months to grow!) so people usually plant it to be ready around Christmas time, making it have an extra special air about its exorbitance. Also the fact that it's picked from a plant and then delivered to our stomachs after such a simple preparation process? It falls into bracket of what I like to call natures candy. Plus don't they look freaky? I love that! They always remind me of tiny flowers or claws. Love it!

How to make Sorrel:

Pick or buy your white/dark/bright red sepals.

Make a small slit in the sepal and remove the little round seed at the middle if there is one. If you bought it it's likely not there, if you picked it it probably is. Remove them, they're not going into your drink.

Fill your container with water. I'd say one cup of sorrel to  three cups of water. However usually you make this in much larger quantities so just pour your sorrel/sepal into a pot and make sure its covered by the amount of water you add to this pot.

Add bay leaf, clove and cinnamon for added flavour.

Allow to boil for 10-30 minutes or until the water turns a rich bright red.

Empty the water into a large mug or container and allow to cool. This liquid is what you will be drinking, not the sepals themselves; those you'll be throwing away.

Your sorrel/sepals will be well wilted now but you can likely get another brew out of it, only with half the amount of water you put the first time. If you're not confident then skip this step, though I wouldn't

Add sugar to taste.
Chill and serve.

There you go now you have sorrel! In essence it's much like brewing tea. You can also add things like an essence of your choice or maybe even some mint (if I can get my hands on some mint leaves I'll be trying that this year!). This is my favourite seasonal drinking treat. Fun fact: it also comes in white but is very rare and just as delicious. Also, some people, not I because I'm not an alcohol enthusiast, like to spike theirs...alot.

Around here at Christmas time, you are sure to find the making of:
  • Ginger Beer
  • Punch-a-Creme (alcoholic beverage) 
  • Coconut buns
  • A boiled salted ham.
Now while I'd love to share a step by step post with you about just how we go about making these December deliciousness and it is more than likely I will at some point, I've still got a paper to finish. So for now I hope you've enjoyed a list of my Five Local Christmas Foods.

Peace. Love. Naturally Delicious.


  1. Ah i wish i could think of a taste to relate it to but I can't... Awesome, it tastes like awesome :d

  2. Hah! I imagine it must taste awesome!

  3. so curious to see what they taste like!


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