Making sorrel drink
It is that time of year again. The ram is being fattened, the knives are being sharpened for the pig, wood is being gathered for mass cooking, and plans are being made for the gungo peas on the trees.
But Christmas would not be the same without the good ol' sorrel. It's time to sharpen your skills to make that beverage, which is a staple of local Christmas festivities.
1 piece dried orange peel
6 whole cloves
12 cups boiling water
2 cups sugar
1/4 cup white rum (optional)
1 cup red wine (optional)
A few grains of rice
1. Wash sorrel, crush or grate ginger.
2. Place sorrel, ginger, orange peel and cloves in a stainless steel container.
3. Pour on boiling water, cover and leave to infuse for 24 hours. Strain, add sugar, rum and red wine and mix well.
4. Pour into bottles, adding a few grains of rice to each bottle.
NOTE: Allow to remain for at least one day. Serve chilled.
Preparation time: 15 minutes