Presented by Duncan Edwards
Ingredients
1 lb. sorrel
11 cups water
2 cup sugar or (add to taste)
5 cloves
Preparation
Clean the sorrel to remove any old leaves and bugs.
Separate the sepals from the seed by cutting a circle below the ‘spines’. Note: Don’t touch the seeds with your bare hands! Some fine hairs can prick the skin (be careful)
Wash thoroughly but not too vigorously.
Place all ingredients except sugar in a tall pot. This is important as the mixture tends to froth and bubble up.
Boil for approximately 20 minutes or until the sepals look whiteish.
Strain the mixture and add sugar to taste before it cools.
Cool the mixture and enjoy a glass with ice.
