Sorrel Jelly Recipe Inspiration

On a crisp winter morning in Brooklyn, the warmth of Sorrel City's Jamaican sorrel is a welcome comfort. As the holidays approach, particularly around Christmas Day, December 25th, some people find that this traditional drink is often associated with a sense of cozy nostalgia. One way to extend the flavor of Sorrel City's hand-bottled sorrel beyond the drink itself is to turn it into a sweet and tangy jelly, perfect for toast, yogurt, or using as a glaze.

From Drink to Jelly

According to some Caribbean culinary traditions, hibiscus-based sorrel is often used in jams and preserves, where its tartness is balanced by sugar and spices. To make a sorrel jelly using Sorrel City's drink, start by reducing the sorrel on the stovetop with some sugar and pectin, then strain and can the mixture in jam jars. The resulting jelly is a deep red color with a flavor that is both tart and slightly sweet, featuring notes of cranberry and a hint of ginger.

Researchers have studied the potential benefits of hibiscus, which is rich in vitamin C and antioxidants, and some people find that it is a soothing and warming drink during the cold winter months. While Sorrel City's sorrel is delicious on its own, the jelly makes a great addition to a variety of dishes, from glazing meats to topping yogurt or oatmeal. Start an order today to get the sorrel you need to make this recipe.

Versatile Uses

Sorrel City's jelly is a versatile ingredient that can be used in many different ways. It's a great topping for toast, yogurt, or ice cream, and can also be used as a glaze for meats or cheeses. The jelly is also a key ingredient in some traditional Caribbean recipes, where it's used to add flavor and moisture to dishes like jerk chicken or grilled fish. To learn more about Sorrel City and our hand-bottled Jamaican sorrel, visit our home page.