Sorrel puree recipe (Zobo puree)
Sorrel Puree is a puree made from the calyx of the sorrel plant. It is very similar to Cranberry sauce both in taste and colour.
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
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.
