In Guyana, Christmas would not be the same without sorrel and black cake. But of course, both have rum in them and it’s no secret that many Guyanese like their rum during the festive season! Fun fact as well, the sorrel flower is in full bloom at Christmastime so that’s one of the reasons it’s a traditional holiday favourite. You should ensure that you get the deepest red coloured blooms and the ones with the freshest aroma. Its unique flavour enhanced with spices, lemon juice and rum is what makes Christmas, well…Christmas. You do not have to include the run but if you’re Guyanese, there’s no real reason to omit it (unless you’re below 18)
For this recipe you have the choice of either fresh or dried sorrel, which is what you’ll find most times in the local marketplaces.
Ingredients:
2 ½ cups dried sorrel (twice this amount with fresh sorrel)
3 oz fresh ginger, grated
5 pimento berries
10 cups boiling water
2 cups sugar
2 Tbsp lemon juice
¾ cup white rum
This makes approximately 10 cups
Method
- Place sorrel, ginger and pimento berries in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
4. Add sugar, lemon juice and rum to sorrel and stir until sugar has dissolvedEnjoy over ice
