Zuring Sorrel Recipes

SORREL DRINK

Sorrel Drink image

This flavorful tea is a favorite holiday drink in Jamaica, where hibiscus (known there as sorrel or flor de Jamaica) grows in abundance. It gets its signature, rich burgundy color from a long steep of the hibiscus and aromatics. Dried pimento seed (the Jamaican term for allspice) and other warming spices are traditional, as is a spicy bite from fresh ginger. A full cup of minced ginger may seem like a lot, but it adds a brightness to this tea that can't be matched. The refreshing drink is typically served chilled (and spiked with optional rum) but can also be enjoyed heated on a cold winter's day.

Provided by Food Network Kitchen

Time 8h15m

Yield 2 quarts

Number Of Ingredients 7

Ingredients

2 cups (2.5 ounces) dried hibiscus
1 teaspoon whole cloves
1 teaspoon dried whole pimento seed (or allspice)
One 4- to 5-inch piece of fresh ginger, peeled and minced (about 1 cup)
1 orange, peel removed in thick strips and juiced
One 3-inch cinnamon stick
2 cups Demerara cane sugar

Steps:

Add the hibiscus, cloves, pimento, ginger and orange juice to a 3.5-quart pot. Cover with 10 cups of water. Bring to a boil and reduce to a simmer. Let simmer, skimming off any impurities from the top of the tea, for 30 minutes to allow the flavors to infuse. Remove from the heat and add the cinnamon stick and orange peel. Cover and let cool to room temperature before transferring to the refrigerator and steeping overnight.
Meanwhile, make a simple syrup by combining the sugar with 2 cups of water in a small saucepan over medium heat. Cook, stirring, until the sugar fully dissolves, then remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate overnight.
Strain the tea into a large pitcher. Stir in the simple sugar and serve over ice.

HIBISCUS JELLY

Hibiscus Jelly image

Hibiscus is slightly acidic making this a vibrant red sweet and tangy jelly. Can be used to ice tea, top toast, pancakes, ice cream added to margaritas, martinis or drinks that calls for simple syrup try this jelly, Glaze grilled chicken or pork. The possibilities are endless. Is high in vitamin C and is a natural diuretic. It is sometimes recommended by Mexican herbalists as a remedy for high blood pressure. Hibiscus flowers also known as roselle or rozelle, sorrel, red sorrel, saril, Jamaica sorrel, Indian sorrel, sour-sour, Guinea sorrel, Queensland jelly plant, lemon bush, rosa de Jamaica, flor de Jamaica, Jamaica, quimbombó chino, Florida cranberry, oseille rouge, oseille de Guinée, sereni, agrio de Guinea, viña, viñuela, vinagreira, curudú azédo, quiabeiro azédo, zuring, carcadé, bisap....

Provided by Rita1652

Categories For Large Groups

Time 1h10m

Yield 7 half pint jars, 80 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flor de jamaica dried hibiscus flowers
1 1/2 cups unsweetened apple juice or 1 1/2 cups unsweetened cranberry juice
1 cup boiling water
1 cup vinegar
1 lemon, juice (about 4 tablespoons)
1 3/4 ounces dry pectin
5 1/2 cups sugar
1/4 inch fresh gingerroot, peeled will give a nice kick
4 cardamom pods, crushed, will give warmth
1 cinnamon stick

Steps:

Steep dried blossom in boiling water off heat adding any optional ingredients if using. Steep for 1-2 hour over night is fine.
Prepare boiling water canner and lids and jars.
Strain steeped liquid twice the second time through a coffee filter. Discarding solids.
Place all ingredients but the sugar in a large heavy pot bring to a rolling boil.
Add sugar and return to a rolling boil.
Ladle into sterile jars leaving 1/4 inch head space. Wipe rims clean and apply lids and bands.
Process in a hot water bath covered by 1-2 inches of water for 10 minutes.
Shut off flame for 5 minutes.
Remove without tilting the jars.
Set on a flat surface in a draft free place 12-24 hours.
Remove bands and wipe jars.
Label and store in a dark place for 1 year.

ZURING (SORREL)

Zuring (Sorrel) image

Make and share this Zuring (Sorrel) recipe from Food.com.

Provided by Chocolatl

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs sorrel
3 tablespoons butter
3 tablespoons sugar
2 tablespoons raisins

Steps:

Strip and wash sorrel.
Cook in a saucepan with no additional water, until wilted.
Drain, if necessary.
Stir in butter and sugar and simmer a few minutes.
Add raisins.

Nutrition Facts : Calories 127.7, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 61.9, Carbohydrate 13.4, Fiber 0.2, Sugar 12.4, Protein 0.2

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