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Pearly’s Sorrel Recipe

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This recipe for Pearly’s Sorrel, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Malina


2 1/2 cups dried sorrel flowers (5-6 ounces)
20 cups water
1 star anise
10-12 whole cloves
1-2 pieces cinnamon bark or cinnamon stick
4-inch piece orange peel
2-3 small bay leaves or 1 large leaf
Brown or white granulated sugar to taste
Dark rum (optional)

1. Add all ingredients, except sugar, to a deep pot. Boil uncovered for 30 minutes until sorrel flowers are very soft.
2. Let steep 1-2 days or overnight, covered.
3.The next day- strain and squeeze sorrel flowers, then discard.
4. Sugar may be added to entire pot at this point or per glass to suit your taste. Stir until sugar is dissolved. Add desired amount of rum. Pour over ice when ready to serve.
5. Bottle remainder and store in a cool dry place. No need to refrigerate.

Personal Notes:
Personal Notes:
· Pearly typically uses a cheesecloth to strain and squeeze the flowers after steeping. I didn't have one on hand, so a strainer works fine here. · This beverage needs a lot of sugar, start with 1 1/2 cups and adjust from there. I used brown sugar which takes some time to melt. The pot may be heated on low to help sugar dissolve then removed from heat. · If you feel it is too tart or syrupy for you, add more filtered water and sugar. Remember you will be serving this over ice as well which would dilute the flavor as you drink. · Bottle remainder of beverage. Glass bottles are a great choice since they are non-reactive and sorrel tends to stain anything it comes in contact with.

If storing for more than 4 days without serving, then adding alcohol to the mixture is a good idea, otherwise, beverage will start to ferment. · Pearly stored her bottles in the cupboard, in a cool dark place, she never refrigerated it, but you may choose to if you like.




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