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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
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
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Directions
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.
November 2016 www.sweettntmagazine.com
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How to make sorrel pancake syrup
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
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
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Directions
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.
Let it cool before bottling and putting into the refrigerator.
Serve Sorrel Pancake Syrup for breakfast with pancakes and waffles or for dessert with cupcakes and donuts.
November 2016 www.sweettntmagazine.com
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