Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Sorrel Drink

Ask most Trinibagonians what foods they associate with the Christmas season they will most certainly tell you pork ham, black cake, pastelle, ponche de creme and SORREL drink. It is what is considered a seasonal drink because for whatever reason it is mainly grown and harvested around December month locally. My parents however, would also grow and harvest around carnival time which adds to the memories associated with this lovely beverage. Imagine fresh green pigeon peas pelau and chilled refreshing glasses of sorrel.

Now I love giving information on health benefits because I'm all about eating for sustenance as well as taste and it turns out hidden in the red beautiful petals of this fruit are tons of great benefits. Sorrel can aid in improving eyesight, slow the aging process, help to reduce skin infections, strengthen the immune system, and improve digestion. It also builds strong bones, increases circulation, increases energy levels, lowers blood pressure, increases appetite, and strengthens heart health. I must mention though, sorrel contains something called oxalic acidis, a toxin that when consumed in large amounts can aid in the growth of kidney stones. All in all it is safe to consume, healthy and delightful.

Sorrel flower pictured here in bloom

I mentioned earlier that ideally we have sorrel at certain times of the year. At my home we pick the flowers and remove the seeds by cutting in a circular motion almost at the base of the flower. Seasonal growing and harvesting of this flower also means for most of the year we would go without enjoying this wonderful drink. That was until a few years ago when I happened upon dried sorrel leaves in my grocery and when I tried it out. It was wonderful. The color was a bit darker as opposed to when you brew fresh sorrel, but aside from that it was just what I had been missing. Now I enjoy sorrel whenever the mood hits. I use it in my cakes, pies and several other foods. You guys know I love sharing my recipes with you so here goes. I hope you enjoy.

Dried Sorrel Leaves


1 1/2 cup dried sorrel 5 cups water 1 1/2 cups granulated sugar

1 stick cinnamon 3 bay leaves 1 tbsp clove pods 3 dashes Angostura Bitters (optional)


●To a small-medium saucepan on high heat add 3 cups of water, bay leaves, clove pods and cinnamon stick. Cover and bring to a boil.

●Allow to boil for approximately 15 mins then remove from heat and let cool.

●When liquid has cooled strain into a jug or bowl for mixing.

●To strained liquid add sugar, remaining water and stir until sugar has melted the taste. If the liquid is still a bit on the tart/sour side feel free to add more sugar to your liking and the finish off with a few dashes of Bitters.

You can serve this delicious drink chilled or with some ice but however you serve it I sure do hope you enjoy.

Thanks for joining for another session of Food Therapy and I do hope to see you soon ❤

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