This Sorrel puree recipe (Zobo puree) is easy and straightforward. It is a puree made from the calyx of the sorrel plant. It is very similar to Cranberry sauce both in taste and colour. When we think of sorrel, we mostly think of Sorrel drink or Sorrel tea (Zobo).
Also called roselle, it is found in most parts of the world, from India to Nigeria to The Caribbean islands. Sorrel can be made into a sauce, jelly, relish, jam, drink etc. It is high in Vitamin C.
This puree is mainly used in making the traditional Jamaican Sorrel cake which is usually served during the Christmas season. Christmas time is sorrel time in Jamaica when the fresh sorrel is available in abundance but dry sorrel is available all year round, therefore, can be enjoyed any time of the year. I used dry sorrel for this recipe.
About the sorrel
Sorrel has a tangy, tart flavour. Use the darkest red sorrel you can get, it will give your puree a rich, deep red colour. Don’t use young calyx, the flavour won’t be as rich. Soaking your sorrel is very important in order to develop its flavour so steep for at least 12 hours but overnight or longer is better.
Flavourings for Sorrel puree
Ginger, Cinnamon, Star anise, lemon rind, orange rind, Pimento (allspice), Cardamon, vanilla extract, almond extract, nutmeg etc. You can use one or more of them depending on what the puree will eventually be used for. Also, use whatever you can easily find, your puree will still taste good.
To make Sorrel Puree Recipe
2 cup Water 1 stick Cinnamon or 1 teaspoon cinnamon powder 1/2 rind whole lemon 1/2 rind whole orange 10 whole pimentos or 1/2 teaspoon allspice powder 1-inch fresh ginger or 1/2 teaspoon ginger powder 2 cups Dry Sorrel
Pick through the sorrel, remove the flower buds and seeds from the calyx.
Rinse thoroughly and set aside.
Pour water into a clean pot and place over high heat.
Add cinnamon stick, lemon and orange rind, pimento (allspice) and fresh ginger, bring to a boil.
Add Sorrel and boil for 5 minutes.
Take off the heat and leave to steep for 12-24 hours or longer.
Strain Sorrel, remove cinnamon stick and some of the zest.
Using a food processor or blender, blend the sorrel with just enough liquid to get the grinder moving.
The Sorrel Puree is ready. Store in an airtight container in the refrigerator.
Note
- Any leftover liquid should be stored and can be used in other recipes e.g. Sorrel drink (Roselle, Zobo), Sorrel cake, Sorrel chicken, Sorrel syrup etc.
If you like my Sorrel Puree Recipe, you will also enjoy my Zobo (sorrel) drink/syrup, Jamaican jerk marinade, Spicy roasted Green pepper sauce and Jamaican beef patty See beautiful photos of Jerkfest Toronto, Graces Jerkfest.
Sorrel puree recipe (Zobo puree)
Ingredients
- 2 cup Water
- 1 stick Cinnamon or 1 teaspoon cinnamon powder
- ½ rind whole lemon
- ½ rind whole orange
- 10 whole pimentos or 1/2 teaspoon allspice powder
- 1- inch fresh ginger or 1/2 teaspoon ginger powder
- 2 cups Dry Sorrel
Instructions
- Pick through the sorrel, remove the flower buds and seeds from the calyx. Rinse thoroughly and set aside.
- Pour water into a clean pot and place over high heat. Add cinnamon stick, lemon and orange rind, pimento (allspice) and fresh ginger, bring to a boil.
- Add Sorrel and boil for 5 minutes.
- Take off the heat and leave to steep for 12-24 hours or longer.
- Strain Sorrel, remove cinnamon stick and some of the zest.
- Using a food processor or blender, blend the sorrel with just enough liquid to get the grinder moving.
- The Sorrel Puree is ready. Store in an airtight container in the refrigerator.
Notes
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I am Ganiru, a wife, a mother, a food blogger, a chef, an author and an accountant. I love to cook and write about food, especially Nigerian and afro-centric food... 