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Add the sugar, wine (and rum if using) and stir repeatedly until all the sugar crystals at the bottom of the liquid dissolve. Pour into glass bottles with airtight caps and leave on counter for 2-3 days to ferment slightly. Transfer bottles to fridge and keep for up to a year. The drink gets better with age.
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Bring the water to a boil in a large pot, then add all the ingredients to the pot. Bring back to a boil and reduce the heat to a rolling boil. Allow this to boil for about 5 minutes, then turn off the heat, cover the pot and allow this to steep for at least 4 hours (overnight would be best). Next up, strain the contents into a juice jug and add.
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Directions. Bring the water to a boil in a large pot over high heat. Reduce to a simmer and add the hibiscus, cinnamon, orange peel, and ginger. Stir well and leave to bubble for 10 minutes. Remove from the heat, cover, and leave to steep for 2 hours at room temperature. Strain the solids through a sieve and discard.
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This Jamaican sorrel drink is a must at Christmas-time with fragrant hibiscus flower petals. life so rest assured that you'll have a delicious Jamaican sorrel drink that will be so popular it probably won't last the night!. previously peeled orange and sugar to taste. Store in the refrigerator and enjoy within 7 days. Don't be shy!.
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In a large stock pot, bring four litres of water to a boil. Stir in the dried sorrel, smashed ginger, orange rind, cinnamon sticks, allspice, and cloves. Remove from the heat. If using granulated sugar, stir it while the mixture is still hot to help dissolve the granules.
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1.5 lb sorrel flowers (trimmed) 8 cups water 1 cinnamon stick 2 pieces of dried orange peel 4 cloves thick slice of ginger sugar to sweeten. * Note: If you like your sorrel drink stronger, be sure to double up on the amount of sorrel petals you use. Also note that if you're using dried sorrel petals, 1 lb will give you a much stronger brew.
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Discard solids. In a 2-quart saucepan, bring 2 cups of water to a boil with the sugar. Continue to cook, stirring, until sugar has completely dissolved. Remove simple syrup from heat. Stir simple syrup into the strained sorrel, 1/2 cup at a time, until desired sweetness level is reached. Chill until ready to drink.
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Add sorrel, ginger, pimento seeds, and water to pressure cooker. Cover and cook on high pressure for 10 minutes, then naturally release. Strain the mixture and discard the solids. Sweeten with brown sugar. Allow sorrel to cool and serve over ice. Store in the refrigerator.
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Method. 1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl. 2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep. 3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel. 4. Add sugar, lemon juice and rum to sorrel.
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Instructions. Bring water to boil in a large pot. Add sorrel, ginger, orange peel, and allspice berries. Remove from the heat and allow the sorrel to steep for 2 hours or cool and place in the refrigerator overnight. Strain the sorrel using a fine mesh strainer or a nut bag.
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Thoroughly wash the sorrel and pour the water away. Place the washed sorrel in a stainless steel pot along with the ginger, pimento berries and 6 cups of water. Bring to a boil. Boil for 5-10 minutes, then turn the heat off. Leave to steep overnight or for at least 12 hours.
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Give a stir, and let simmer for 15 minutes. Then remove from heat and let sit, covered for 12 hours to overnight. 2. Strain and Sweeten. Strain the sorrel mixture with a fine mesh strainer and discard the sorrel, ginger, and allspice berries. Sweeten with sugar, to taste and add in rum and/or wine. 3.
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Using a blender, blend the ginger and pineapple. Add water to a medium-sized pot and allow it to come to a boil then add the monk fruit sweetener. Reduce the heat to medium, stir and allow to dissolve. ½ cup sugar or monk fruit sweetener (optional), 10 cups water.
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Then add, water, orange peel and dried sorrel blossoms to the pot, increase the heat to high and bring to a rolling boil. Allow the mixture to boil for 10 minutes, then remove from the heat and allow to cool completely. When the mixture is completely cool, and the sugar and mix until the sugar completely dissolves.
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After 5 minutes add the sorrel and stir. Simmer on low-medium heat for 10 minutes. Remove the pot from the stove, cover leave to steep for 2-4 hours or preferably overnight (recommended). Strain and discard the excess sorrel, peel and spices. Sweeten to taste (add rum or rum flavouring now) and serve.
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Firstly, add the water, sorrel, orange peel, ginger, cloves and pimento berries into a large stainless pot on medium heat. Secondly, let it come to a boil and turn off the heat. Thirdly, remove from heat and let it steep overnight or for a few hours. Fourthly, strain the sorrel drink in to a large pitcher. Add the brown sugar to your taste and.
