Sorrel Ponche De Creme Recipe || Sorrel Recipe

heavy cream

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk adds creaminess with fewer calories.

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

Add 2 cups of wine and 2 cups of rum or whiskey to a pot.

Add 2 cups of dry sorrel to the pot.

Simmer the mixture for about half an hour to 1 hour.

Allow the mixture to sit overnight or for a few hours before straining it and setting it aside.

Add 1 can of evaporated milk to a mixing bowl.

Add 4 eggs to the mixing bowl and mix very well until there are no traces of egg slimes or yellow.

Add a piece of lime skin to the mixture to help take away the rawness of the egg.

Add 1 can of condensed milk to the mixture and continue to mix smoothly.

Add the sorrel mixture to the bowl, starting with half a cup, and mix until well blended.

Taste the mixture and add more condensed milk if you want it sweeter, or more rum or sorrel if desired.

Chill the sorrel punch de creme before serving.

Garnish the glass with about 1 teaspoon of the sorrel mixture.

Pour the sorrel punch de creme into a glass and drop in a cherry.

Cooking Techniques

Spice Level:

Allergens