Sorrel Ice Cream with Minty Sorrel Sauce
9 Jan
For many Trinbagonians, Christmas doesn’t truly begin until you enjoy an ice-cold glass of sorrel. Deliciously sweet and full of spice, nothing serves up the Christmas spirit like our locally grown sorrel.
But while most of us greet the arrival of fresh sorrel in the market and at the grocery with great excitement, we seldom see this festive fruit, known scientifically as Hibiscus sabdariffa, as more than a tasty seasonal drink. Here is a recipe that will change your mind.
Ready In: 14 Hrs
Serves: 8
Ingredients:
For Spiced Sorrel Concentrate:
3 lbs sorrel
2 cinnamon sticks
10 cloves
2 bay leaf
1 nutmeg, broken into pieces
2 cups brown sugar
For Ice Cream:
1 1/2 cup sorrel concentrate
1 cup sugar
1/2 lemon, juiced
1 cup milk
1 cup heavy cream
1 tsp vanilla extract
For Syrup:
1 cup sorrel concentrate
1/3 cup fresh mint leaves, finely chopped
Sugar or sweetener, if desired
Method:
To make Sorrel Concentrate, remove and wash petals. Place all ingredients, except sugar, in pot. Add enough water to barely cover. Bring to a boil. Lower heat and allow mixture to simmer for 10 minutes. Remove from heat and let cool completely. This will take several hours.
Remove cinnamon sticks and bay leaf and then process remaining ingredients in a blender. Press sorrel puree through a wire sieve or strainer to remove pulp. This may have to be done several times depending on how much pulp you want removed.
Transfer liquid into a saucepan and add sugar. Bring to a boil to dissolve sugar. Let cool completely, about 4 hours.
To make Ice Cream, whisk together sorrel, sugar, lemon juice, milk, cream and vanilla. Chill for about 4 to 6 hours.
Process the milk mixture in an ice cream maker according to manufacturer’s directions. Churn until desired consistency; this could take about 20 minutes. For soft ice cream, serve immediately. For a firmer texture, place in freezer for 3 to 4 hours.
To make Syrup, combine sorrel concentrate, mint leaves and sugar/sweetener in a saucepan. Reduce until thick and syrupy. Cool or chill as desired. When serving the ice cream, drizzle syrup on top.
Recipe provided by In Season Magazine. For more recipes, go to www.douglatt.com.
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