VIRGIN ISLANDS SORREL RECIPE # 1
RECIPE FROM 'NATIVE RECIPES' PUBLISHED BY UVI:
COURTESY OF FAN PAGE MEMBER KEVA LLOYD:
Sorrel is an annual plant, growing to about 5 feet high.
At the time when the petals of the flower wither, the sepals grow bigger, becoming quite floshy and bright red, enveloping the seed pod.
It is the red sepals that are used as fruits.
The plant sepals development takes place during the months of November and December and is fully developed during December and January.
Therefore, Sorrel drink is popular around Christmas time.

Yield: 6 servings
* Ingredients:
* 3 cups of sorrel sepals
* 2 slices of fresh ginger (1 inch thick)
* 1 piece dried orange peel
* 6 cups of boiling water
* 6 cloves
* 2 cups of sugar
Method:
Wash the sorrel and place in a jar with ginger, orange peel and cloves.
Pour on boiling water and allow to stand for 24 hours.
In the morning, strain, sweeten and pour into bottle.
Add more water if necessary.
Use as needed with ice and soda water (optional).

VIRGIN ISLANDS SORREL RECIPE # 2

Sorrel (Christmas Drink)
* Ingredients:
* 5 to 6 (1-inch) slices ginger
* 1 cup dried sorrel petals
* 1 tablespoon cloves
* Brown sugar syrup (1 cup water + 1 lb brown sugar boiled together)
* Dark rum, optional
Method:
Let cut ginger sit for 2 to 3 hours. The longer it sits the stronger it becomes.
Boil ginger in 2 quarts of water.
Once water is boiling, add sorrel and cloves.
Boil for 30 minutes.
Cover tightly and steep overnight.
Strain and add sugar syrup and rum to taste.
Chill and serve.
Enjoy!