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Recipe for Sorrel Jam:



1lb sorrel – torn up
1lb gran. Sugar
1 small piece cinnamon
(spice – optional)


1. Place sorrel in a deep pot and cover with water, bring to a boil and cook until tender.
2. Measure sorrel and water and add 1 cup of sugar for every cup of fruit and juice.
3. Return to heat and bring to a boil, cook until it sheets off the spoon.
4. Pour into hot sterilized bottles and cover loosely until cool then tighten lids.

Some people prefer a fruity taste and some spicy, use or don’t use cinnamon as desired.