Spice Up Your Thanksgiving with Sorrel Juice
November 19 – It’s that special time of year when we reunite with family and enjoy special feasts. Most families have extraordinary recipes and foods that they prepare for Thanksgiving, some of which are particularly exceptional to their culture. On Prairie View A&M University’s farm, researchers are studying sorrel, a subtropical plant that has potential to grow well in the Texas climate. Sorrel is usually found in India, The Caribbean, Africa, and Latin America and has uniquely traditional uses in all of these regions. During the holidays, sorrel juice is a common drink, used to spice up the season at parties and family gatherings. Surprise your family with this festive Jamaican Sorrel Punch recipe for Thanksgiving dinner. You may start a new tradition!
Jamaican Sorrel Punch
Serves 6 to 8
- 8 cups water
- 6 ounces sorrel (dried hibiscus flowers)
- 5 ounces sliced fresh ginger
- 4 whole cloves
- 1 cinnamon stick
- 3 scrapes from a whole nutmeg (optional)
- 1 to 1 1/2 cups simple syrup
- Juice of 1 orange (about 1/2 cup)
- 1 teaspoon lime juice
- Orange slices, for garnish
- Bring the water to a boil in a large saucepan over high heat. Remove from the heat and add the sorrel, ginger, cloves, cinnamon, and nutmeg if using. Cover and let steep for 1 hour.
- Pour the mixture through a fine-mesh strainer set over a bowl. Discard the dried sorrel and spices.
- Add simple syrup, orange juice, and lime juice to the strained mixture and stir to combine. Transfer to a pitcher or punch bowl filled with ice. Garnish with orange slices before serving in ice-filled cups.
Sorrel: The sorrel will become stronger, and consequently tarter, the longer it steeps in the hot water.
Storage: The punch can be stored in an airtight container in the refrigerator for up to 1 week.
Recipe provided by: www.thekitchn.com