Sorrel!

Sorrel has been a part of my Christmas holiday as long as I can remember, however it is available all year now.

Jamaican sorrel, also called Roselle, a member of the hibiscus family, is an East Indian variety and is now accepted as an important nutraceutical in diet and nutrition.

Sorrel leaves resemble spinach in shape and range in color from pale to dark green. Grown for centuries in Asia, Europe and North America, sorrel leaves are frequently used in French cooking, for example, to add a refreshing touch to any sandwich. Young sorrel leaves are excellent when lightly cooked and has a taste similar to cooked spinach. Older leaves can be used for soups and stews because they add tang and flavor to the dishes.

Sorrel is more flavorful when served fresh. To select sorrel, choose stems with bright-green, crisp and arrow-shaped leaves. Sorrel with woody stems should not be purchased. Sorrel buds should be deep red in color and not be wilted. Fresh sorrel should be refrigerated in a plastic bag for no more than three days. Dried sorrel can be stored in a container in a cool, dark place for no more than six months.

Sorrel is rich in protein carbohydrate, trace amount of fat, fiber, vitamins and minerals, including vitamins A and C, calcium, magnesium, niacin, and riboflavin. It is also rich in flavonoids; powerful antioxidants which help the body get rid of free radicals against certain types of cancers.

 Sorrel promotes proper kidney function and is considered a diuretic. It may also stimulate the production of bile by the liver.

CAUTION!

Sorrel is high in oxalic acid, so it may not be good for everyone. Oxalic acid may aggravate rheumatism, gout and kidney stones, so one has to take small doses. As sorrel ages, it tends to build up more acid because of the presence of oxalic acid, which actually gets stronger and tastes more prominent. Sorrel is a natural laxative, so overconsumption could result in problems for the drinkers.

When making sorrel drink, do not use aluminum pots to steep sorrel as it 'draws' the aluminum. You may recall a change in the color of the aluminum pot after straining the sorrel.

Sorrel Drink

Ingredients

6 cups water

3 cups sorrel, pedals

1 ounce gingerroot (peeled and crushed)

1 cup light brown sugar

Directions

Bring water to a boil.

Place sorrel and ginger into boiling water.

Boil for 5 minutes then turn the heat off.

Cover and allow to steep for 12 to 24 hours.

Strain and sweeten to taste.

Add Wray and Nephew white rum or Jamaican Red Wine if desired.

Serve cold