10 Sorrel recipes: Juice, relish, soup, salad, pancakes, chicken, fish, icing, jam, and ice cream

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Discover the vibrant and versatile world of sorrel with these 10 tantalising sorrel recipes that showcase the herb’s unique, tangy flavour.

From refreshing beverages to savoury main courses and delightful desserts, these sorrel recipes embrace sorrel’s distinct taste, making it the star ingredient in Sorrel Juice, a zesty and invigorating drink perfect for warm days.

Dive into the culinary adventure with Sorrel Relish, a versatile condiment that adds a burst of flavour to various dishes. For a comforting and nourishing option, explore the rich depths of Sorrel Soup, while the Sorrel Salad offers a crisp and refreshing blend of textures.

Elevate your breakfast game with Sorrel Pancake Syrup, then savour the enticing flavours of Grilled Sorrel Chicken and Sorrel Fish for a delightful dinner experience.

After enjoying these sorrel recipes, cap off your meal with the sweetness of Sorrel Jam or indulge in the unique tanginess of Sorrel Ice Cream.

Embrace the versatility of this fruit with these sorrel recipes that promise to awaken your taste buds and redefine your culinary repertoire.

10 Sorrel recipes to awaken your taste buds

1. Sorrel Juice

Sorrel juice is a popular drink in the Caribbean, especially during the Christmas season. It is made from dried sorrel flowers, spices, and sugar, and is typically served chilled over ice.

Traditionally, the calycles (small thorns on the fruit of the sorrel) are pulled off and the calyx (petals surrounding seed pod) are cut away. It is believed that not doing so would result in a bitter tasting product.

The benefit to cutting away the seed pod is you would now have your own sorrel seeds to plant.

Today, people boil the entire sorrel seed to extract the crimson-coloured juice.

The sorrel is then added to equal parts of water and then brought to a rolling boil and allowed to seep.

It is also customary to add bay leaves and cloves during boiling. The resulting red liquid is then strained and additional water and sugar are added to give you sorrel juice.

This sorrel juice is also consumed in some countries hot as sorrel tea.

Related article: Sorrel juice is good for you

2. Sorrel Relish

Sorrel relish is a tangy and flavourful condiment that can be used to top meats, fish, or vegetables. It is made with sorrel leaves, ginger, garlic, and other spices.

Sorrel Relish recipe

Ingredients

• 2 cups sorrel leaves, chopped
• 1 cup red onion, finely diced
• 1 cup cucumber, finely diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a mixing bowl, combine the chopped sorrel leaves, diced red onion, cucumber, red bell pepper, fresh parsley, and capers.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the sorrel mixture and toss well to ensure all ingredients are coated evenly.
4. Allow the sorrel relish to sit in the refrigerator for at least 30 minutes before serving to allow the flavours to meld.
5. Taste and adjust the seasoning if needed before serving.
6. Serve the sorrel relish as a refreshing side dish with grilled meats, fish, or as a topping for crackers or bread.

This sorrel relish offers a tangy and herbaceous flavour that can complement a variety of dishes. Feel free to customise the recipe by adding ingredients like diced tomatoes, garlic, or a hint of lemon juice based on your preferences. Enjoy your sorrel relish!

3. Sorrel Soup

Sorrel soup is a hearty and warming soup that is perfect for a cold day. It is made with sorrel leaves, chicken or beef broth, and vegetables.

Sorrel Soup recipe

Ingredients

• 4 cups fresh sorrel leaves, chopped
• 1 large onion, finely chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 2 tablespoons butter or olive oil
• 1 cup milk or cream (optional for a creamier soup)
• Salt and pepper to taste
• Sour cream and fresh chives for garnish (optional)

Instructions

1. In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the diced potatoes to the pot and continue to cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.
4. Add the chopped sorrel leaves to the pot. Simmer for an additional 5-7 minutes or until the sorrel is wilted and cooked.
5. If you prefer a creamier soup, stir in the milk or cream. Allow the soup to heat through but avoid boiling after adding the dairy.
6. Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
8. Serve the sorrel soup hot, garnished with a dollop of sour cream and a sprinkle of fresh chives if desired.

This sorrel soup is light, refreshing, and tangy, making it a perfect starter or a light meal. Enjoy!

4. Sorrel Salad

Sorrel salad is a refreshing and light salad that is perfect for a summer meal. It is made with sorrel leaves, other greens, nuts, and seeds.

Sorrel Salad recipe

Ingredients

• 4 cups fresh sorrel leaves, stems removed and chopped
• 2 cups mixed salad greens (e.g., arugula, spinach, or lettuce)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

• Prepare the dressing:
  • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Set aside.
• Prepare the sorrel:
  • Ensure the sorrel leaves are washed and thoroughly dried. Remove the stems and chop the leaves.
• Assemble the salad:
  • In a large salad bowl, combine the sorrel leaves, mixed salad greens, cherry tomatoes, cucumber slices, red onion slices, and crumbled feta cheese.
• Toast the pine nuts:
  • In a dry skillet over medium heat, toast the pine nuts until they are golden brown. Be careful not to burn them. Set aside.
• Assemble the salad:
  • Pour the prepared dressing over the salad and toss gently to ensure even coating.
• Top with toasted pine nuts:
  • Sprinkle the toasted pine nuts over the salad for added crunch and flavour.
• Serve:
  • Serve the sorrel salad immediately as a refreshing side dish or add grilled chicken or shrimp for a complete meal.

Feel free to customise the salad by adding other ingredients like avocado slices, radishes, or your favourite nuts. The tanginess of the sorrel adds a unique and vibrant flavour to this salad. Enjoy!

5. Sorrel Pancake Syrup

Sorrel Pancake Syrup recipe

Estimated preparation time: 10 minutes

Estimated cook time: 10 minutes

Yield: 2 cups

Ingredients

2 cups dried sorrel or roselle flowers

2 ½ cups sugar

2 ½ cups water

Instructions

Add to pot over medium heat the sugar and water.

Stir in the sorrel flowers and let boil for 20 minutes.

Scoop out the sorrel flowers and let the liquid boil for 40 minutes.

Stir the pot every 3 minutes to prevent it from sticking.

Lower heat and let simmer until the consistency of the syrup starts to thicken, it will continue to thicken when cool.

Serve Sorrel Pancake Syrup for breakfast with pancakes and waffles or for dessert with cupcakes and donuts.

Related article: How to make sorrel pancake syrup

6. Grilled Sorrel Chicken

Sorrel chicken is a flavourful and easy-to-make dish. A twist to the backyard favourite grilled chicken and would great addition to any festive gathering.

Grilled Sorrel Chicken recipe

Estimated preparation time: 30 minutes

Estimated cook time: 2 hours

Serving: 6

Ingredients

3 pounds chicken parts (legs, thighs and breasts)

3 limes

1 onion

5 cloves garlic

¼ cup green seasonings (chadon beni, chives, celery, parsley, thyme)

1 scotch bonnet pepper (without seeds)

2 tablespoons sugar

1 teaspoon salt

½ cup sorrel syrup (see recipe)

½ cup water

Instructions

Wash chicken parts with or without skin with lime juice.

Chop finely peppers, onion, garlic and tomatoes.

Rub chicken with green seasonings, peppers, onion, garlic, tomatoes, sugar, salt, sorrel syrup and water; cover bowl and let marinate for at least 20 minutes, the longer the better so place in refrigerator if leaving overnight.

Put chicken parts on grill over a low fire and set aside its marinade.

Baste the chicken continuously with the marinade using a brush.

Let chicken grill for 1 hour then flip the pieces to cook the other side.

Baste the other side of the chicken with the marinade.

Allow to cook for 1 hour or until the meat is tender.

Serve Grilled Sorrel Chicken with fries or rice, peas and macaroni pie.

Related article: How to make grilled sorrel chicken

7. Sorrel Fish

Sorrel fish is another delicious and easy-to-make dish. It is made with fish fillets that are marinated in sorrel juice and spices.

Ingredients

• 1-pound salmon fillet (or any fish of your choice)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sorrel, seeded, washed and chopped
• 1/4 cup chopped onions
• 1/4 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush the salmon fillet with olive oil and season with salt and pepper.
3. Place the salmon fillet in a baking dish and bake for 15-20 minutes, or until the fish is cooked through.
4. While the fish is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened about 2 minutes.
5. Add the sorrel and cook until they are wilted about 2 minutes.
6. Add the white wine and cook until the liquid is reduced by half, about 5 minutes.
7. Stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
8. Serve the salmon with the sorrel sauce.

Tips

• For a more flavourful sauce, add a pinch of nutmeg or mace.
• If you don’t have fresh sorrel, you can substitute with dried sorrel, just soak beforehand so that it can be easily chopped.
• Serve the salmon over a bed of rice or quinoa.

Nutritional information

One serving of sorrel fish contains approximately:

• Calories: 350
• Fat: 20 grams
• Protein: 35 grams
• Carbohydrates: 15 grams
• Sodium: 300 milligrams

8. Sorrel or Roselle Cake Frosting

Estimated preparation time: 10 minutes

Yield: 24 cupcakes

Ingredients

1 ½ tablespoons sorrel or roselle syrup (See how to make sorrel pancake syrup)

2 cups confectioners’ sugar

2 cups softened butter

½ teaspoon vanilla extract

Instructions

Whisk the butter for 3 minutes until creamy.

Mix in the sugar.

Beat in the sorrel syrup.

Add the essence and continue mixing.

Pipe the frosting on the pound cake or cupcakes.

Related article: How to make sorrel cake frosting

9. Sorrel Jam

Sorrel Jam is a delicious and unique jam that is perfect for toast, biscuits, or pancakes. It is made with sorrel juice, sugar, and spices.

Ingredients

• 4 cups fresh sorrel leaves, washed and chopped
• 1 1/2 cups water
• 1 lemon (juiced)
• 4 cups granulated sugar

Instructions

• Prepare the sorrel:
  • Wash the sorrel leaves thoroughly and remove any tough stems.
  • Chop the sorrel finely.
• Cook sorrel:
  • In a medium-sized saucepan, combine the chopped sorrel and water.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the sorrel is soft.
• Extract juice:
  • Strain the sorrel mixture using a fine mesh sieve or cheesecloth to extract the juice. You should have about 1 cup of sorrel juice.
• Make jam base:
  • In a large pot, combine the sorrel juice, lemon juice, and sugar.
  • Stir the mixture over medium heat until the sugar dissolves.
• Bring to a boil:
  • Increase the heat to medium-high and bring the mixture to a rolling boil, stirring constantly.
• Boil and skim:
  • Allow the jam to boil for 20-30 minutes, stirring frequently to prevent sticking.
  • Skim off any foam that forms on the surface.
• Check consistency:
  • To check the consistency, place a small amount of the jam on a cold plate. Let it sit for a moment, then push it with your fingertip. If it wrinkles, the jam is ready.
• Fill jars:
  • Once the jam reaches the desired consistency, remove it from heat.
  • Ladle the hot jam into sterilised jars, leaving about 1/4 inch headspace.
• Seal jars:
  • Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
  • Place sterilised lids on the jars and screw on the bands.
• Cool and store:
  • Allow the jars to cool completely before storing them in a cool, dark place.

Enjoy your homemade sorrel jam on toast, scones, or as a flavourful addition to various dishes!

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10. Sorrel Ice Cream

Sorrel ice cream is a refreshing and delicious ice cream that is perfect for a summer treat. Here’s a recipe for Sorrel Ice Cream, both a no-churn version and one for those who have an ice cream maker:

Sorrel Ice Cream (no-churn) recipe

Ingredients

• 2 cups fresh sorrel leaves, chopped
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Prepare sorrel infusion:
  • In a saucepan, combine the sorrel leaves and sugar. Heat over medium heat, stirring until the sugar dissolves and the sorrel leaves release their juices.
  • Simmer for 5 minutes, then remove from heat and let it cool to room temperature. Strain out the sorrel leaves, pressing to extract as much liquid as possible.
• Make the ice cream base:
  • In a mixing bowl, combine the sorrel-infused sugar syrup, heavy cream, vanilla extract, and a pinch of salt. Mix well until the ingredients are fully incorporated.
• Chill the mixture:
  • Cover the bowl and refrigerate the mixture for at least 4 hours or overnight. This allows the flavours to meld and the mixture to chill thoroughly.
• Freeze:
  • Transfer the chilled mixture to a lidded container and freeze for at least 6 hours or until firm.
• Serve:
  • Once the sorrel ice cream is fully frozen, scoop and serve. Enjoy the unique and tangy flavour!

Sorrel Ice Cream (with ice cream maker) recipe

Ingredients

• 2 cups fresh sorrel leaves, chopped
• 1 cup granulated sugar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

• Prepare sorrel infusion:
  • In a saucepan, combine the sorrel leaves and sugar. Heat over medium heat, stirring until the sugar dissolves and the sorrel leaves release their juices.
  • Simmer for 5 minutes, then remove from heat and let it cool to room temperature. Strain out the sorrel leaves, pressing to extract as much liquid as possible.
• Make the ice cream base:
  • In a mixing bowl, combine the sorrel-infused sugar syrup, heavy cream, vanilla extract, and a pinch of salt. Mix well until the ingredients are fully incorporated.
• Chill the mixture:
  • Cover the bowl and refrigerate the mixture for at least 4 hours or overnight. This allows the flavours to meld and the mixture to chill thoroughly.
• Use ice cream maker:
  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
• Transfer and freeze:
  • Transfer the churned ice cream to a lidded container and freeze for an additional 4-6 hours or until it reaches a firm consistency.
• Serve:
  • Once the sorrel ice cream is fully frozen, scoop and serve. Enjoy the delightful and tangy treat!

Both versions of this sorrel ice cream capture the unique flavour of sorrel, making for a refreshing and unusual dessert. Enjoy!

We hope you enjoy these sorrel recipes! It is the season for sharing so make sure to share your favourite sorrel recipes with your friends and family. These sorrel recipes will definitely add a memorable sweet and tangy flavour to all your Christmas meals.

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