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Tuesday, July 15, 2025

5 Ways To Cook With Sorrel Flowers That Will Blow Your Mind

by

The Propa Eats Team
2408 days ago
20181212

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Sor­rel flow­ers are a must-have for Tri­nis at Christ­mas time. How­ev­er, the tangy, sweet and aro­mat­ic drink is not all that the sor­rel flow­ers are good for. The flavour of sor­rel lends it­self unique­ly to both savoury and sweet dish­es. It’s acidic, flo­ral and most im­por­tant­ly, ac­com­mo­dat­ing to a va­ri­ety of flavours. So, when you can’t re­sist the bags of sor­rel on the side of the high­way, you’ll now have more than one rea­son to buy them.

These recipe ideas can al­so be made with dried sor­rel or hi­bis­cus flow­ers which can be found year round in most gro­cery stores.

#1 Glaze

Re­duced sor­rel drink makes an ex­cel­lent glaze for both savoury and sweet dish­es. The aro­mat­ics in­fused in­to sor­rel like gin­ger, cin­na­mon and clove com­ple­ment many desserts. A sor­rel glaze over cheese­cake, co­conut or vanil­la ice-cream or re­al­ly any creamy dessert would add a tart punch to cut through the deca­dence while al­so in­fus­ing spices in­to the dessert. For savoury prepa­ra­tions, a slight­ly less sweet sor­rel glaze (just use or make a sor­rel drink with less sug­ar) would com­ple­ment red meats like duck, lamb or beef be­cause of their as­sertive flavour. You can add oth­er aro­mat­ics like thyme and mint to fur­ther en­hance the dish.

#2 Ice-Cream

Sor­rel ice-cream is re­fresh­ing, easy and a great sur­prise at a Christ­mas par­ty. For ice-cream, add sor­rel re­duc­tion to your ice-cream base (You can even add co­conut milk to your base for a sor­rel-co­conut ice-cream!). A key point in this is to re­duce the amount of sug­ar in your ice-cream base to en­sure that the ice-cream isn’t over­ly sweet.

#3 Mari­nade

Due to sor­rel’s acidic and tangy flavour pro­file, it is per­fect for mari­nades. The acid in sor­rel ten­deris­es meats while its flo­ral and cit­rusy un­der­tones cut through the fat of rich, gamey meat like duck, lamb, beef or even chick­en thighs. For this pur­pose, it is best to mari­nade meat in sor­rel that has not been sweet­ened yet. Steep your sor­rel in black pep­per­corns, gar­lic, thyme and shal­lots for a more savoury flavour. You can add a bit of hon­ey or grape jam for a touch of sweet­ness and ex­tra carmeli­sa­tion when roast­ing, bak­ing or grilling your meat.

#4 Vinai­grettes

One cup of sor­rel with olive oil, a touch of hon­ey, lime, salt and black pep­per is all you need for a de­li­cious, Christ­massy vinai­grette. This as­sertive vinai­grette would go well with strong­ly flavoured in­gre­di­ents like roast­ed sweet pota­to, cran­ber­ries, wal­nuts and arugu­la. It’s the per­fect vinai­grette for a Christ­mas lunch or of­fice par­ty.

#5 Jam

Sor­rel pulp that is left­over from steep­ing for sor­rel drink is the per­fect way to utilise the en­tire sor­rel flower. Boil the pulp with sug­ar, cin­na­mon, cloves and gin­ger un­til it re­duces to a thick jel­ly like sub­stance. Re­move the aro­mat­ics us­ing ei­ther the back of a wood­en spoon or a hand-held blender, mash or blend un­til the con­sis­ten­cy is chunky. Jar for lat­er.


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