Description
Sorrel is a naturally sour drink that is tempered by the sweetness of cane sugar, and a variety of heady, island spices, including nutmeg, cloves, and cinnamon. In this recipe, I wanted to turn up the volume of the tartness in the sorrel, and punch up its overall citrus undertones. Both of these flavors naturally complement the unprocessed oceanic taste of the sea salt.
Ingredients
- FOR THE PREPARED SORREL DRINK:
- 2 ounces, weight Sepals Of The Actual Sorrel Flower
- 32 ounces, fluid Water
- 1 teaspoon Vanilla Extract
- 8 whole Cloves
- 1 whole Lime, Juiced And Zested
- 1 whole Lemon, Juiced And Zested
- ½ whole Orange, Zested
- ¼ teaspoons Nutmeg, Grated
- 1 stick Cinnamon-small
- ¼ cups Honey
- ½ cups Sugar
- ¼ teaspoons Ginger Extract
- 3 drops Banana Extract
- FOR THE SORREL MARGARITA:
- 3 cups Prepared Sorrel Drink
- ½ cups Fresh Lime Juice
- ¼ cups Honey
- ¾ cups Tequilla
- ½ cups Cointreau
- Lime Wedges, Coarse Sea Salt, And Crushed Ice, To Serve
Preparation
For the prepared sorrel drink:
Wash and peel each sorrel flower by removing the outer thistles and inner seed. I only use the sepals and no other part of the sorrel. Once this is all done, rinse the sepals once more just to ensure that any debris is removed. Place in a large pot and cover with the water.
Slice open the vanilla pod and scrape out the beans and also place in the pot; if using vanilla extract, make it the last ingredient you add along with the ginger extract.
Add cloves, lime, lemon, and orange zest, nutmeg, and cinnamon stick. Add the sweeteners (honey and sugar) and stir to dissolve.
Bring the mixture to a gentle (not rolling) boil until the color of the petals are considerably lightened and softened. Add the lime and lemon juice.
Strain the drink through a fine sieve into a heat-proof pitcher. Stir in ginger extract and banana extract. Let it cool.
For the margarita:
Mix all of the ingredients in a medium pitcher and whisk vigorously to incorporate. Rub a lime wedge around the rim of the margarita glass and roll the glass in a bowl of coarse sea-salt. Fill with crushed ice, and garnish with a slice of lime.
