Sorrel Juice

What can I say except that I've been converted to sorrel.  Its good and good for you.  It reduces high blood pressure and acts like an air conditioner whether you're suffering from a fever or even if it's just an unbearably hot day, it will cool you down.  Usually sorrel packages come with instructions in the back but if it doesn't here's a very simple & basic recipe.

Sorrel steeping with a stick of
cinnamon.  (No, I'm not canning
it.  I just like steeping in glass as
opposed to plastic.)

Sorrel Juice
ingredients:

• 1/4 cup of dried sorrel blooms
• 4 cups of water
• 1 cinnamon stick
• sugar or honey to taste 

1, Boil the water and steep the sorrel blooms & cinnamon stick for at least 4 hours.  (Some like to steep overnight.)

2, Strain out the blooms & cinnamon stick, sweeten  and enjoy. Now seriously, how easy is that?

__________________________________________

I've been coming across the medical benefits of this delicious juice.  If you're interested, click on one of the links below...

http://doctorschar.com/features/jamacian-sorrel/

http://health.wikinut.com/Health-Benefits-of-Sorrel-Roselle/12f7l1qa/

http://www.ageless.co.za/rosella.htm 

http://caribrock.blogspot.com/2008/12/health-benefits-of-jamaican-sorrel.html

Juice Jelly

Sorrel Jelly made with this Juice Jelly recipe

Granted I did play around with the original recipe a little, I used golden brown sugar instead of white and I made my own juice from dried sorrel flowers instead of just using fruit juice.  But still I recommend that you give this a try because you can make it in any flavor you like.  It's for that reason that I'm giving just the basic recipe for juice jelly.  I found this recipe at cooks.com, here's the link.  It was originally a raspberry juice jelly. 


Juice Jelly

• 2 cups of fruit juice

• 4 cups of golden brown sugar

• 2 (3 oz.) pkg.s liquid fruit pectin

In an *oversized pot, combine juice and sugar. Stirring constantly, cook over medium heat until sugar dissolves. Increase heat to high and bring to a rolling boil.

Stir in pectin. Stirring constantly, bring to a rolling boil again and boil 1 minute longer.

Remove from heat, skim off foam. Store in sealed jars. If you're not familiar with canning, here's a link to a good site that shows you how.

Yield: 2 pints.

I used Certo pectin.

*I specified an oversized pot because in order to activate pectin, you HAVE to let it boil in a good hard rolling boil for a minute or it won't set right.  In an oversized pot the boiling liquid won't overflow into a mess.