Sorrel or roselle red fruit sorrel pancake syrup in cake frosting for Christmas season or health benefits for cholesterol, blood pressure, bladder infections, constipation, maylase, use recipe for good taste and health benefits in Sweet T&T, Sweet TnT, Trinidad and Tobago, Trini, vacation, travel, breakfast sorrel syrup.

How to make sorrel cake frosting

With the Christmas season fast approaching there is an abundance of sorrel or roselle available. This quick and easy cake frosting recipe will give any cake or cupcake a Christmas feel. Enjoy.

Sorrel or Roselle Cake Frosting

Serving: 12 heavily frosted cupcakes or one big cake 9 to 12 inches.

Ingredients:

2 cups butter, room temperature

2 cups confectioner’s sugar, sifted

1 ½ tablespoon sorrel or roselle syrup, room temperature (See how to make sorrel pancake syrup)

½ teaspoon vanilla extract

Method:

Beat the butter for 3 minutes until creamy.

Add the sugar, mix until it’s together.

Add the sorrel or roselle syrup and beat until it holds a peak.

Last, add the vanilla and mix together.

Pipe the frosting on cake.

November 2016   www.sweettntmagazine.com

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How to make sorrel pancake syrup

Sorrel or roselle red fruit pancake syrup in a bottle for Christmas season or health benefits for cholesterol, blood pressure, bladder infections, constipation, maylase, use recipe for good taste and health benefits in in Sweet T&T, Sweet TnT, Trinidad and Tobago, Trini, vacation, travel, breakfast

It’s Christmas morning and you want to try something new for breakfast. Instead of ham and eggs, you can try a simple and easy to make pancake syrup made with sorrel or roselle. This will definitely wake you up this holiday season.

Sorrel Pancake Syrup

Serving: 2 cups, great on pancakes and waffles

Ingredients:

2 cups dried sorrel or roselle flowers

2 ½ cups water

2 ½ cups sugar

Method:

Mix the water and the sugar in a medium pot. Add the sorrel or roselle flowers. Let it boil for 20 minutes over medium heat.

Remove the sorrel or roselle flowers, and let the syrup boil for 40 minutes longer over medium heat. Stir it every once in a while to prevent it from sticking and watch that the temperature isn’t too high. Let it simmer with a light boil.

Check for the consistency by dipping a spoon to test the thickness.

Pass it through a sieve to remove any crystals that may have formed.

Let it cool before bottling and putting into the refrigerator.

November 2016   www.sweettntmagazine.com

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