By: berryjoe

Jan 13 2012

Category: Uncategorized

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2 cups sorrel pulp or 500 g sorrel

1 cup dark sugar

1 cup water to boil

1 tsp.  ginger grated

1 tsp. nutmeg

1 small piece cinnamon stick


  1. Boil sorrel nutmeg, cinnamon stick and grated ginger (until soft). 10                   minutes
  2. Remove cinnamon stick.  Blend the sorrel and ginger, until smooth
  3. Pour into a deep pan…
  4. Add 1 cup  sugar, 1 cup water
  5. Place on a low flame to simmer.
  6. Stir the mixture occasionally, until the mixture gets thick.
  7. Pour into sterilized glass jar. Cover leave to cool, then store.

Use on your toast as desired.


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