Hi Everyone, with the end of the Sorrel season quickly closing in, I wanted to share with you a way in which you can still enjoy the flavour of sorrel beyond the season. No matter how much we love something there is only so much of it we can have at any time. So if you’ve had your fill of Sorrel drink but still can’t resist buying sorrel, bring it home and make some jam.
Sweet, tart and spiced, this jam has all the flavours of a tall, ice-cold glass of drink made from the same fruit. By the way, did you know that the leaves of the sorrel plant are edible, particularly the young leaves? They can be added to salads, and in the cuisine of the South Indian state of Andhra the leaves are tossed into dhals or sometimes mixed with spinach and cooked just as we would fry callaloo! Yup! I learnt this from one of my farmer friends at the market here in Barbados. And it doesn’t stop there; apparently,
