Jamaican Restaurants   eatjamaican.com Caribbean Restaurants   The international guide to Jamaican restaurants and Caribbean restaurants contact us | register a restaurant | recipes | jamaican-foods | advertise | search| travelogue | about us | blog | reviews | jamaican groceries | links | home rastafarian cooking  ital recipes  ital foods Jamaican Recipes  JAMAICAN FRIED JERK FISH RECIPE  JAMAICAN COCONUT DROPS RECIPE  TRADITIONAL JAMAICAN RUNDOWN RECIPE  JAMAICAN ACKEE AND SALTFISH RECIPE  JAMAICAN STEAMED CALLALOO RECIPE  JAMAICAN COCONUT FILLING FOR GIZZADA  JAMAICAN ESCOVEITCH FISH RECIPE  JAMAICAN VEGATABLE RUNDOWN  SIMPLE RICE AND PEAS RECIPE  JAMAICAN MACHEREL RUNDOWN  CURRY SHRIMP RECIPE  OXTAIL RECIPE  CURRY FISH RECIPE  BEEF PATTY RECIPE  JAMAICAN PEPPER POT SOUP RECIPE  JAMAICAN CURRY CHICKEN RECIPE  JAMAICAN TRIPE AND BEANS RECIPE  JAMAICAN SHRIMP PATTY  CARROT SWEET POTATO CASSEROLE  JAMAICAN FRIED DUMPLINGS RECIPE  BLACK CAKE RECIPE  VERSATILE AVOCADO  Jamaican Drink Recipes   JAMAICAN SORREL  SIMPLE JAMAICAN RUM PUNCH RECIPE JAMAICAN SORREL RECIPE Ingredients: dried sorrel, dried ginger, sugar, allspice Recipe: 1/8 tea spoon ground allspice (pimento) or about 12 whole allspice (optional) 6 oz dried sorrel 2 rounded table spoon dry ginger 8 cups water 2.5 cups water for re-draft 1.5 cups white sugar Yields 8.5 cups of drink 1. Spread the sorrel out on aluminum foil or a white cloth which will make it easy to spot and remove any debris or unfit sorrel pieces. 2. After you have cleaned the sorrel pour it into a large cooking pot with 8 cups of water. Add the the two rounded tablespoons of ginger. 3. Boil the mixture for10 minutes after it begins to boil. Remove immediately and pour through a strainer into a suitable container. 4. Return the remains from the straner and return to the cooking pot and add 2.5 cups of water. Bring to a rapid boil again and remove after 10 minutes. 5. Strain the mixture and discard the residue. 6. Sweeten with 1.5 cups of white sugar or to taste. 7. Cool then serve over ice. Refrigerate the remainder. BACK TO MAIN RECIPE PAGE International Pages USA Pages Africa Asia Britain Canada Caribbean Jamaica Latin America United States Western Europe   HOME PAGE   Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky  Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New  Hampshire New Mexico Wyoming New Jersey New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington-DC West Virginia Wisconsin Phone: 206-339-9034 Fax: 206-339-9034 E-mail: eatjamaican@eatjamaican.com  ©eatjamaican.com, 2010