Jamaican Sorrel Aioli Recipes

SORREL (HIBISCUS) TEA

Steps:

• In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.

JAMAICAN SORREL AIOLI

Steps:

• Place all ingredients except oil into blender, and blend until smooth.
• Continue blending, and slowly add oil through feed tube until mixture thickens, then pour oil in at a faster rate.
• Scrape mixture out into container, and store in refrigerator for up to 3 days.

JAMAICAN SORREL DRINK

Steps:

• Bring water to a boil.
• Place sorrel, ginger and cloves into boiled water.
• Boil for 2 minutes, turn heat off.
• Cover and allow to steep for 12 to 24 hours.
• Strain and sweeten to taste.
• Add rum or wine if desired.
• Serve cold, on ice.

SORREL AIOLI

Steps:

• Place the egg yolk, water, mustard, lemon juice, and sorrel in a food processor. Pulse a few times to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt.

JAMAICAN SORREL RUM PUNCH

Steps:

• In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.