Sorrel Concentrate & Puree
Sorrel Concentrate & Puree
Sorrel is made from Hibiscus flower and used in making fruit cake
Sorrel Concentrate & Puree
In this video, I will be showing you how to make sorrel syrup and sorrel puree. for sorrel cake. Sorrel puree can be used to make fruit cake or jam. The syrup can also be used as a glaze or diluted to make sorrel drink.
Directions
- Pour 4 cups of water to pan, add cinnamon sticks, cloves and lemon peel, cover and bring it to a boil. The lemon peel is rich in pectin which is used as a thickener.
- Wash the dried hibiscus flowers to get rid of sand.
- Add the petals to the to the pan and cook on a very low heat for 5 - 10 minutes. After 10 minutes, turn off the heat and let it steep and cool down.
- Once it cools down, carefully remove petals from the pan. This minimizes the chances of getting any sand. Decant the extract. Blend the petals with a little of the sorrel extract. Enough to help with the blending process
- Pour the extract (2 cup) into a clean pan, add a cup of sugar and stir to dissolve. Cook on medium heat for 30 - 40 minutes, stirring frequently. After 40 minutes, remove from heat and allow to cool down. It thickens and it cool down.
Ingredients
4 oz Hibiscus flowers
4 cups water
1 tsp cloves
2 cinnamon sticks
Lemon peel
1 cup sugar
lemon syrup & candied lemon peels
How to make lemon simple syrup & Candied lemon peels
Lemon syrup is a delicious lemony syrup can be used as a perfect glaze over snacks and excellent to make delicious drinks. The peels can also be cooked in the syrup to make a very sweet lemony snack.
Directions
- Pour the sugar and water into a pan and cook it on a medium heat for about 25 - 30 minutes. During this time the sugar will completely dissolve and the solution will become a little bit darker (golden).
- Cut the lemons into smaller piece, squeeze the lemon juice into the solution making sure the seeds do not get into the syrup. Then throw the lemon peels into the syrup and let it cook for 5 - 10 minutes. The lemon juice and the peels are rich in pectin. Pectin is a natural occurring thickening agents found in many fruits especially citrus fruits. The juice also prevents crystallization of the sugar when the syrup cools down.
- Turn off the heat and let it cool. It becomes thicker as it cools down.
- Once it cools, pour the syrup into a bottle and use as needed.
- For the candied lemon peels, you can add a little bit of water to the pot that has the lemon peels and residual syrup, cook it until the water evaporates. The peels would be tender, sweeter and glossy.
Ingredients
- 1 large organic lemon (you can use as much as you want depending on how lemony you want it to be).
- 1 cup granulated sugar
- 1 cup water