This new method for Sorrel Purée is packed with more flavours to give you a more delicious cake this Christmas or any time of the year!
Jamaican Sorrel Purée
Course: DessertCuisine: JamaicanDifficulty: EasyServings
9
cupsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesJJamaican Sorrel Purée for Jamaican Sorrel Cake
Ingredients
½ lb sorrel
2½ cups stewed fruits https://youtu.be/Rfbd0yPgqrQ
1tbsp Rose water/ favouring
1tbsp vanilla extract
½ tsp Cinnamon powder
½ tsp freshly grated Nutmeg
¼ tsp All spice
½ cup sugar
2 tbsp Beet root powder (optional)
¼-½ cup of water ( only if you are using dired sorrel)
½ cup rum
½ cup sweet wine
Directions
- Rough chop the sorrel
- Add sorrel and all ingredients to a pot over low heat
- Mix all ingredients together
- Keep stirring to avoid sticking or burning for 10mins
- Allow the mixture to cool
- Add the mixture to a blender with rum and sweet red wine then blend according to the texture that you like
- Keep this in a dry place for days, months or years
Recipe Video
Notes
- Add rum and wine according to your liking
- For dried sorrel, add ¼-½ cup of water to the pot. More than likely you will have to stir for more than 10 minutes to get majority of the water out
- Beet root powder is optional
- Watch the YouTube video for further tips and instructions!