Mon | Dec 5, 2016

Sorrel coktail

Published:Thursday | December 18, 2014 | 12:00 AM

What is Christmas without sorrel and, better yet, food infused with sorrel? Here are two festive recipes to make your holiday feast even more jolly.

Red Stripe Sorrel Sangria

Ingredients:

1 bottle merlot (can use cabernet or zinfandel)

1 lime, cut into wedges

1 orange, cut into wedges

2-3 Tablespoons sugar

2 shots rum

2 cups of Red Stripe Sorrel Beer

Other fruit: strawberries, blueberries, kiwi, peaches, raspberries

Directions:

Combine wine, lime slices, orange slices, sugar, and rum into a pitcher. Muddle with the back of a large spoon to get the fruit to release some of its juice, and to dissolve the sugar. Put into the fridge. Just before serving, stir in Sorrel Beer. Serve over ice and fruit.

Sorrel Mini Cheesecake

Crust:

21/4 tsp sugar

1/4 cup ground ginger cookies

21/4 tsp butter, melted

Red Stripe Sorrel Glaze :

11/2 cup Sorrel

1/2 cup Red Stripe Sorrel Beer

21/2 cup sugar

Cheesecake:

8oz cream cheese

1/4 cup + 2 tbsp sugar

pinch of salt

1/4 tsp vanilla extract

1 large egg

whipped cream

Directions:

Preheat oven to 325?F.

Line standard muffin tins with paper liners. Stir together ground ginger cookies, butter and three tablespoons sugar. Press 1 tablespoon crust mixture firmly into bottom of each lined cup. Bake until set, about five minutes.

In a small saucepan, pour the sorrel and bring to a boil. Mix in the sugar and allow to simmer for 20 minutes.

With an electric mixer on medium-high speed, beat cream cheese until fluffy, scraping down sides of bowl as needed. With mixer on low speed, add remaining 11/2 cups sugar in a steady stream. Add salt and vanilla; mix until well combined. Add egg.

Spoon three tablespoons filling over crust in each cup. Dollop 1/2 teaspoon of sorrel glaze in a few dots over each. With a wooden skewer or toothpick, swirl sauce into filling. Place each tin in a roasting pan.

Bake until filling is set, about 22 minutes. Carefully transfer to wire racks to cool completely. Refrigerate (in tins) at least 4 hours.

Finish with whipped cream and garnish as desired.

Makes eight mini cheesecakes.