How To Make: Sorrel Juice, Sorrel Jam, Sorrel Chutney & Coconut Sorrel Chai Latte

Test the season for sorrel and identify the two types: bright red and dark sorrel.

Wash the sorrel fruit thoroughly and deseed them by making a small incision at the crown and pulling out the seed.

Boil water and add spices (bay leaves, cinnamon, clove, star anise) to steep while it heats up.

Add the sorrel to the boiling water and bring it back to a boil.

Reduce heat to simmer and add 2 cups of sugar, adjusting to taste.

Let the mixture cool and transfer it to a bottle or jug to chill in the fridge.

Prepare sorrel jam by adding orange peel, 1 cup of sorrel juice, 1 cup of sugar, and a pinch of salt to the boiled fruit.

Simmer the jam mixture on low heat for about 1 hour, then remove spices and blend to desired texture.

Deseed the dark sorrel and add more spices (more bay leaves, cinnamon, clove, and nutmeg) to balance the flavor.

Boil the dark sorrel with the spices and add 3.5 cups of sugar, adjusting to taste.

Cool and transfer the dark sorrel juice to a bottle or jug to chill in the fridge.

Toast coriander seeds and black peppercorns until fragrant, then grind them with garlic and half a scotch bonnet pepper.

Heat oil in a pan, add the ground spice mixture, and fry for a few seconds before adding the sorrel mixture.

Cook the chutney down for about 15 minutes, seasoning with salt and adding mustard oil if desired.

Prepare a coconut sorrel chai latte by boiling coconut milk with bay leaves, sorrel, cardamom, clove, nutmeg, ginger, and cinnamon for about 10 minutes.

Equipment Needed

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