Posted by: Jacques | February 23, 2011

Sorrel Ice

I know it’s not exactly Granita season in Brooklyn, but it is Sorrel Flower season! You can find dry Sorrel Flowers (Flor de Jamaica) all year long, but from December to March they are also imported fresh. It might take some searching, but I have found them a few times in West Indian markets on Nostrand Ave. in Crown Heights and on Flatbush just south of Prospect Park.

Sorrel Flowers make a great drink that can be served hot, cold or frozen to make a granita! Below is my recipe.

Sorrel Granita

Put 1/2 lb. of fresh flowers (or 1/4 lb. dried) in a pot with 2 qts. of water and 2 cups of sugar.

Peel a hand full of ginger, smash it or cut it up into pieces and add it to the pot with a teaspoon of whole allspice.

Let it all come up to a rolling boil and then turn the heat down and simmer it all for a few minutes then turn the heat off and let it steep for a half hour. Remove the pot from the stove and let it cool down to room temperature and then strain the liquid through a fine mesh or cheesecloth.

Save the liquid in a container and put it in the freezer. Every 30 minutes stir the sorrel with a fork. Once it starts to freeze use the fork to rake it so that it freezes with a flaky texture.

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