Homemade Sorrel Wine recipe

For those seeking to infuse their holiday gatherings with a unique twist on the beloved tradition of sorrel juice, why not embark on the journey of crafting your own homemade Sorrel Wine?

As the vibrant hues of red and green begin to adorn the roadsides of Trinidad and Tobago, heralding the imminent arrival of Christmas, a delightful transformation unfolds.

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The sight of vendors bustling with bundles of fresh sorrel signals not only the festive season’s approach but also a cultural tradition deeply rooted in the heart of the Caribbean.

Sorrel, a symbol of both celebration and vitality, transcends its status as a mere festive drink, emerging as a healthful elixir synonymous with joyous occasions.

Beyond the tantalising taste, this homemade concoction promises to be a celebration of flavours and a testament to the rich tapestry of cultural heritage that makes every sip a voyage to the heart of Caribbean festivities.

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This 3 Gallon Home Wine Making Equipment Kit Contains the Following – GLASS: 3 Gallon Carboy Glass 6.5 gallon Fermenter with Lid that Accepts Airlock Bottle filler with Auto-Shut Off – 3/8 Inch Hydrometer – Triple Scale Fermometer – Adhesive Thermometer 24 Inch Racking Cane – 3/8 Inch 5 Ft of Siphon Hosing for transferring the wine – 3/8 Inch Siphon Hose Shut Off Clamp – 3/8 Inch Airlock Drilled Rubber Stopper for Carboy Starter Supply of Sterilizer

Homemade Sorrel Wine recipe

Ingredients

2 pounds sorrel, washed, seeds and stems removed
1 pound sugar
1/2 cup raisins (optional)
1-gallon water
1/4 teaspoon yeast
1/4 teaspoon yeast nutrient (optional)
1-inch piece of ginger, peeled and sliced
1 cinnamon stick
4 cloves
1/4 teaspoon nutmeg

Instructions

Sterilise a large glass demijohn (or other airtight container) by washing it thoroughly with hot water and soap, then rinsing it with boiling water.
In a large pot, bring the water to a boil. Add the sorrel, sugar, raisins (if using), ginger, cinnamon stick, cloves, and nutmeg.
Reduce the heat to low and simmer for 30 minutes.
Remove the pot from the heat and let cool completely.
Strain the cooled sorrel mixture into the sterilised demijohn.
Add the yeast and yeast nutrient (if using) and stir until dissolved.
Fit the demijohn with an airlock and bung.
Store the demijohn in a cool, dark place for 1-2 months, or until fermentation has stopped.
Rack the wine into another sterilised demijohn, leaving behind the sediment at the bottom of the first demijohn.
Repeat racking every 2-3 months until the wine is clear.
Bottle the wine and store it in a cool, dark place for at least 6 months before drinking.

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Tips:

For a sweeter wine, add more sugar.
For a drier wine, let the wine ferment for longer.
For a spicier wine, add more cloves.
For a more flavourful wine, add more ginger and cinnamon.
Sorrel Wine can be enjoyed chilled or at room temperature.

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Please note that this is just a basic recipe, and there are many variations that you can try. Experiment with different spices and flavours to find your own perfect Sorrel Wine.

We hope you enjoy this recipe for homemade Sorrel Wine! It’s the season for sharing, so remember to share this homemade Sorrel Wine recipe with your family and friends.

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