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Super Easy Sweet Sorrel Side Dish

Updated on September 15, 2014
Heidi Vincent profile image

Ms. Vincent is an M.B.A graduate, Business Consultant and health, wellness & natural healing enthusiast, who reads a lot on those subjects.

Hibiscus Sabdariffa - Sorrel - Roselle - Sweet & Easy Sorrel Side Dish
Hibiscus Sabdariffa - Sorrel - Roselle - Sweet & Easy Sorrel Side Dish | Source

Sorrel (Roselle) Vegetarian & Vegan Delight

Nothing goes to waste in my kitchen!

I LOVE making Sorrel drink, especially during the Christmas season. It’s a Caribbean ‘must-have’ favourite drink (beverage) for the Christmas season since it serves a two-fold purpose as:

1. The accompanying drink of choice with meals during the Christmas season, along with ginger beer.


2. The main offering to friends and family who stop by for a visit, along with a piece of homemade black cake.

The sorrel drink is made from Sorrel, which is also known as Roselle in other countries or by its botanical name Hibiscus Sabdariffa.

When I am finished making my sorrel drink, however, I use the sorrel to make a simple and sweet side dish that goes with almost any meal, except soup of course, or as a nice topping/accompaniment for ice cream.

For HOT serving (i.e. as a hot side dish): Use as an accompanying side dish for a main meal, such as lunch or dinner, with other dishes such as rice, salad and beans.

Image credit: All photos are compliments Heidi Vincent

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Serves 6 persons

Ingredients

  • 3 Cups Sorrel, (boiled)
  • 1 Cup Water
  • 1/2 Cup White Sugar
  • 7 Grains Clove
  • 1 Bay leaf

Instructions

  1. Combine the water, sugar, clove and bay leaf in a pot and bring to a boil.
  2. Place the already boiled sorrel in the pot with the other ingredients and stir occasionally until the liquid thickens to a red, almost sticky, sauce.
Cast your vote for Super Easy Sweet Sorrel Side Dish
Angel Brand Sorrel, 4.5oz
Angel Brand Sorrel, 4.5oz

The STAR of my sweet and simple recipe!

 

Some like it HOT...some like it COLD

FOR COLD serving (i.e. as a cold side dish):Cover the pot with the sorrel side dish after cooking and let cool. Remove it from the pot, place it in a container and store it in the refrigerator to chill.


Ice Cream & Sweet Sorrel Side Dish

Place your favourite ice-cream in a bowl and use some of the chilled sorrel side dish as an ice cream topping.

You might also want to try my Frozen Sorrel Ice Cube Treat, while you’re here. Enjoy!

Sorrel Side Dish with Strawberry Ripple Ice Cream
Sorrel Side Dish with Strawberry Ripple Ice Cream | Source

Hibiscus Sabdariffa - Roselle - Sorrel

Nutrition Facts
Serving size: 1/2 Cup (28 g)
Calories 14
Calories from Fat0
% Daily Value *
Carbohydrates 3 g1%
Protein 1 g2%
Sodium 1 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Have you ever tasted Sorrel (Roselle) in any form before?

See results
Herbs & Spices: The Cook's Reference
Herbs & Spices: The Cook's Reference

Anyone can follow a recipe in a cookbook but herbs and spices always help to personalize your recipe!

 
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi
Plenty: Vibrant Vegetable Recipes from London's Ottolenghi

Most people think vegetables are boring. This book is bound to get you EXCITED about vegetables!

 

© 2014 Heidi Vincent

How will you use this recipe? As a COLD side dish/topping or as a HOT side dish?

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    Post Comment

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @Judy Filarecki: You're welcome Judy_Filarecki! It will taste just fine with Stevia. Enjoy it when you try it. Have a blessed weekend.

    • Judy Filarecki profile image

      Judy Filarecki 

      4 years ago from SW Arizona and Northern New York

      Something I have never tried. It sounds like it might be pretty tasty. I'd have to use Stevia instead of sugar, though. Thanks

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @RinchenChodron: Good idea, RinchenChodron!

    • profile image

      RinchenChodron 

      4 years ago

      I've never tasted sorel. Perhaps it's time.

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @lesliesinclair: Sure Papier. Your views are welcome.

    • lesliesinclair profile image

      lesliesinclair 

      4 years ago

      I wonder if you could share something about what this tastes like. does it resemble something else that's common food in North America?

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @paperfacets: First of all, paperfacets, in making the drink, I strain the actual pieces of sorrel out and then I sweeten the red liquid that remains. So the solid sorrel pieces are not sweet to begin this recipe. You can add less or more sugar to suit your taste. It sort of comes out like a sweet fruit stew. I hope this answers your question. If not, please tell me what you need explained further. Have a blessed week.

    • paperfacets profile image

      Sherry Venegas 

      4 years ago from La Verne, CA

      I like these second uses for the sorrel. I am wondering about the sugar; is a 1/2 cup of sugar plus to taste the starting point for the sweetner? I make the drink, often.

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @Mary Crowther: Glad you liked my simple recipe and that you will be trying it, MareeT. You will most definitely get conversation on your new addition :)) I wish you a happy and prosperous New Year!

    • Mary Crowther profile image

      Mary Crowther 

      4 years ago from Havre de Grace

      I love to try new things when I entertain. It tends to make the food a conversation piece. Will definitely try this, sounds so good!

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @sousababy: Good idea, sousababy! I wish you a happy and prosperous New Year!

    • sousababy profile image

      sousababy 

      4 years ago

      I don't think I've ever tried this before. I think I'd have to try it cold and hot to determine which I enjoyed the most.

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @Redneck Lady Luck: God does protect his little ones, A-Redneck. Thanks for sharing this sorrel childhood memory. I wish you a happy and prosperous New Year!

    • Redneck Lady Luck profile image

      Lorelei Cohen 

      4 years ago from Canada

      I used to eat wild sorrel when I was a kid. I don't know how we knew which items to eat and which not to but I know we shared our knowledge with the other kids and none of us was ever ill from the items we ate. I had never thought of it for sale commercially.

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @WriterJanis2: Thanks WriterJanis! Everyone I make it for LOVES it, can't believe it is so simple to make and always say they never thought about using the sorrel that way after making the drink with it. I wish you a happy and prosperous New Year!

    • Heidi Vincent profile imageAUTHOR

      Heidi Vincent 

      4 years ago from GRENADA

      @takkhisa: Really! I don't know anyone else who does this with the sorrel from their sorrel drink.

    • WriterJanis2 profile image

      WriterJanis2 

      4 years ago

      I have never tried this before. It sounds great.

    • takkhisa profile image

      Takkhis 

      4 years ago

      This recipe takes only 25 to 30 minutes to finish! Oh..how wonderful! I think your Caribbean cricket star Brain Lara has mentioned this recipe somewhere else, I don't remember well though. Thanks for sharing :)

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