A vibrant and tangy Sorrel Jam made from fresh sorrel petals, perfect for spreading on toast, pastries, or as a topping for desserts!
Ingredients:
2 cups fresh sorrel petals, rinsed and dried (about 200 grams)
2 cups water
1 ½ cups granulated sugar (adjust to taste)
1 tablespoon lemon juice
1 cinnamon stick (optional, for a hint of warmth)
1 teaspoon grated ginger (optional, for added flavor)
Instructions:
1. Prepare Sorrel:
Place the sorrel petals in a pot and add 2 cups of water.
Bring to a gentle boil, then reduce the heat and simmer for about 10 minutes until the petals soften and the liquid becomes dark and vibrant.
2. Blend and Strain:
Remove the pot from heat and let it cool slightly.
Blend the mixture until smooth, then strain it through a fine sieve to remove any solids, creating a smooth sorrel puree.
3. Make the Jam:
Return the strained sorrel mixture to the pot.
Add the sugar, lemon juice, cinnamon stick, and ginger (if using). Stir well to combine.
4. Cook Until Thickened:
Place the pot over medium heat and bring to a simmer, stirring occasionally to prevent sticking.
Continue to cook for 20-30 minutes, or until the mixture has thickened to a jam-like consistency. You’ll know it’s ready when it coats the back of a spoon and holds shape when cooled.
5. Cool and Store:
Remove from heat, let it cool, and discard the cinnamon stick.
Pour the jam into sterilized jars, leaving a little space at the top, then seal tightly.
Tips & Notes:
Test for Thickness: Place a small amount of jam on a chilled plate. If it holds shape after a few seconds, it’s ready!
Adjust Sweetness: If the jam tastes too tart, add a bit more sugar, 1 tablespoon at a time, until it reaches your desired sweetness.
Storage: Store in the refrigerator for up to 3 weeks, or process in a water bath for longer storage.
Enjoy this delicious Sorrel Jam on toast, scones, or as a unique topping for desserts!
(Source: Mini Flavour, December 8, 2024)

The flavours of Christmas are in the air with tray vans full of sorrel begging to be cut and steeped and large mounds of ginger waiting to be taken home peeled grated and fermented to make our iconic ginger beer.
It’s also a time when we prepare our local home-made wines from sorrel, ginger and many times mixed with our local fruit. But after all is done there are always leftovers. Here are some ways to include some of our favourite Christmas flavours of sorrel and ginger.
Bon Appetit!
Ginger, orange, sorrel relish
1 lb sorrel
1 lime
Sugar
Cloves
Cinnamon
All spice
Peel of one orange cut into julienne
1 tsp grated fresh ginger
Remove petals from sorrel, discard the seeds, place in a pot, cover with boiling water. Squeeze lime and leave in sorrel.
Cover and let steep for 1-2 days.
Strain the liquid, (retain the petals) and measure, for every cup of liquid add one cup of granulated sugar.
Chop the petals and return to the sorrel and sugar, add the spices, orange and ginger.
Boil until thick.
Pour into sterilised glass jars.
Makes 16 ozs.

Sorrel glazed short ribs
For the glaze
1 cup sorrel unsweetened
2 tbs pepper jelly
2 tbs balsamic vinegar
3 cloves
1 one inch piece cinnamon
¼ tsp allspice
¼ tsp ground clove
¼ tsp cayenne pepper
½ tsp ginger powder
Juice of one lemon or 3 tbs fresh lemon juice
Place sorrel drink with cloves, and cinnamon in a small sauce pan, boil until reduced to half, about 15 minutes.
Add pepper jelly and stir to melt.
Add balsamic vinegar, allspice, cayenne and ginger powder.
Stir well.
Simmer covered until thick, about 20 minutes.
Finish with the lemon juice.
Stir add salt to taste.
Use to glaze ribs.

Sorrel Drink
To make sorrel drink just clean the sorrel, by removing the seeds, put the sepals into a large non-reactive pot, add some cloves and cinnamon bark.
It does not matter the quantities, do this to your taste preference.
Add enough boiling water to barely cover the sorrel, cover tightly and steep overnight. Sweeten to taste with sugar syrup.
Chill and serve over crushed ice or with club soda for a refreshing sorrel cooler.

Sorrel spritzer
3 ozs sorrel, sweetened
3 ozs very cold Prosecco
1 lime wedge
Place sorrel into fluted glass, pour on Prosecco and garnish with lime wedge.
Serve immediately.
Makes 1

Sorrel mojitos
12 leaves of mint
4 ozs sorrel
2 tsp sugar
Soda water
3 ozs white rum
In a small jug, muddle the mint and sugar with a bit of the sorrel.
Add rum stir to combine.
Pour mixture over crushed ice in two glasses.
Top with soda water, garnish with additional mint sprigs.
Makes 2

Ginger beer
1 pound green ginger
10 cups cold water
1 lime
2 sticks of clove
Wash, peel and grate ginger.
Peel and juice lime, keep the peel.
Mix ginger, water, cloves, lime juice and the lime skin.
Pour this mixture into clean bottles and leave to ferment for about one day, preferably in the sun.
Strain the ginger beer and sweeten to taste with basic sugar syrup.
Refrigerate until ready to use.
Makes roughly 10 servings

Gingery grilled king fish fillets with fresh tomato salsa
Serve these delicious fish fillets with a spiced basmati or jasmine rice and sautéed fresh vegetables for a colourful and delicious meal.
4 fish fillets, 1 inch thick, kingfish or carite about 4 oz’s each
1 tbs fresh ginger, grated
1 tsp freshly ground black pepper
1 tsp sesame oil
3 cloves garlic, minced
1 tbs minced chives
2 tsp fresh lime juice
1 tsp grated lime zest
1 tbs sodium reduced soy sauce
In a small bowl combine ginger, black pepper, sesame oil, garlic, chives lime juice and zest and soy sauce.
Rub marinade into fish and leave for about 15 minutes. Preheat broiler.
Lightly grease baking tray; place fillets on tray and broil for 3 mins per side.
Taste and adjust salt.
Serve immediately with salsa.

Salsa
¼ cup chopped fresh cilantro
½ tsp salt
1 tsp freshly ground black pepper
¾ pound ripe tomatoes (2 to 3 tomatoes)
¼ cup finely chopped chives, including white portion
1 large clove garlic, minced
½ hot pepper, seeded and chopped
1½ tsp fresh lime juice
Meanwhile make the salsa.
Peel, seed and chop the tomatoes.
Add chopped chives, pepper, lime juice, and garlic.
Season to taste and set aside.
Just before serving add the chopped cilantro
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(Source:  Newsday, November 30, 2024)

TOBAGO has been showcased in two National Geographic features.
In a news release on November 14, Tobago Tourism Agency Ltd (TTAL) said, "We are pleased to share that the unspoilt island of Tobago has been featured in National Geographic’s newest documentary, Expedition Amazon.
"National Geographic also unveiled a special online photo essay titled The Plume, showcasing the island’s striking beauty beneath the surface through the captivating lens of noted National Geographic explorer and photographer Thomas Peschak."
TTAL said in a journey that "spanned the entire Amazon River Basin – from the icy 20,000-foot peaks of the Nevado Ausangate Mountain in the eastern Andes of Peru to its freshwater plume that reaches as far as the Caribbean islands, the unspoilt shores and vibrant reefs of Tobago present a stunning finale to National Geographic’s newest documentary, Expedition Amazon."
Expedition Amazon, it said, is the culmination of a two-year scientific exploration of the Amazon River Basin. Led by seven teams of National Geographic explorers under the Rolex and National Geographic Perpetual Planet Amazon Expedition, this new, ground-breaking documentary unearthed some of the region’s unique wonders, including its connection to the  reefs of Tobago.


“I’ve never seen blue sponges in my life,” said Angelo Bernardino, National Geographic explorer and ecologist, while exploring some of Tobago’s unique dive sites.
“A lot of marine life that we see here may be directly dependent on the food that is delivered by the Amazon River plume,” explained Bernardino during his exploration of the famous Japanese Gardens off the coast of Tobago’s Goat Island.
“And that translates into a completely different marine ecosystem…here, you have reefs that are dominated by sponges,” added Peschak.
Known by many as a diver’s paradise, Tobago boasts over 50 well-established dive sites, including the London Bridge Arch in Charlotteville, the Kelleston Drain off the coast of Little Tobago, Angel Reef in East Tobago and the Mount Irvine Wall and Kariwak Reef to the west of the island, thick with sponges, corals and the largest known brain coral in the western hemisphere. Divers can expect to find a vast array of marine life, including moray eels, lobsters, sea horses, barracudas, tarpons, rays and the leatherback turtle.
Director of marketing and communications at TTAL Jason Antoine said: “As one of the Caribbean’s hidden gems, Tobago remains a destination waiting to be discovered by many.
"With our reefs now featured in National Geographic, we hope to welcome more divers and travellers eager to experience their beauty first-hand. National Geographic's spotlight on Tobago’s mesmerising underwater landscape captures the essence of our natural allure, showcasing why Tobago should be on everyone’s travel list.”
"National Geographic’s recognition of Tobago further propels the island’s unique tourism offerings on the global stage, providing travellers, explorers and viewers around the world with a vibrant view of a rich dive experience that takes you beyond the ordinary," the TTAL release said.
Expedition Amazon is now streaming on Disney Plus, Hulu and NGTV: https://www.youtube.com/watch?v=pCjFWTp2J_k.

The Plume online photo essay, "showcasing the island’s striking beauty beneath the surface through the captivating lens of Peschak," can be viewed at: https://www.nationalgeographic.com/into-the-amazon/the-plume.
(Source: Newsday, Nov 17, 2024)

It was so refreshing to buy a "press" with guava syrup and condensed milk . 
(Source: Trinbago Golden Memories, Nov 29, 2024)