Sorrel

Author: Canadian Living

Francis Jeffers, originally from Dominica, makes this punch every year. Dried flowers from the hibiscus family, labelled “sorrel,” are found in specialty food stores. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2000

Ingredients

  • 1 cup dry sorrel 2 pkg (each 28 g)
  • 3/4 cups granulated sugar
  • 3 slices gingerroot
  • 1 dash angostura bitters

Method

In saucepan, bring 4 cups (1 L) water to boil; stir in sorrel and sugar.

Remove saucepan from heat; let stand for at least 4 hours or for up to 12 hours. Strain liquid into serving pitcher; add ginger slices, and bitters, if using.


Nutritional facts Per Serving: about

  • Sodium 5 mg
  • Protein trace
  • Calories 110.0
  • Total fat trace
  • Total carbohydrate 28 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Sorrel

Login