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Slow Cooker Sorrel

Consider this a guide to making your sorrel richer, fuller and even better (is that possible?)
Not quite set it and forget it but pretty close. Lots of spice and fruits but still overwhelmingly sorrel. I mixed both the dark and light coloured sorrel that is found in Trinidad. Choose what spices you like and make the best sorrel ever! (hopefully)

[ingredients title=”Ingredients”]

  • 2 cups fresh sorrel, peeled (no seed)
  • 8 cups water
  • 3 gala apples, sliced
  • juice of two oranges
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 1 star anise
  • 2 bay leaves
  • 4 whole cloves
  • 1/2 inch piece of peeled ginger
  • sugar to taste (I used about 1/3rd cup)




[directions title=”Directions”]

  1. Place all ingredients into slow cooker (on low)
  2. After 1 hour remove star anise
  3. At 5th hour removes as much spices and sorrel as you can, then mash apple with potato masher
  4. Add sugar to taste (stop when its a little tart-er than you like because it sweetens as it gets cold in my experience)
  5. At 8th hour strain liquid with fine mesh strainer to removes any extra spices and apple.
  6. Cool in refrigerator overnight. Dilute as necessary and enjoy!


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