Sorrel Syrup

It is not often that a herb comes with both a knockout description and a warning. Sorrel, says Richard Maybey, is “marvellously cool and sharp when raw like young plum skins, but perhaps too acid for some palates”. Although sorrel aids digestion it can be too astringent for some. Its tangy, lemony flavour is due to high levels of ascorbic acid. In fact those with kidney problems should not over-indulge in this spinach-like perennial. In Jamaica red sorrel is used to make a refreshing cold drink. Common sorrel, no relation to Jamaican, is a good substitute and is avaliable here for most of this, so far glorious, summer.

Ingredients

Cut or tear the sorrel leaves and put them in a pot with enough water to barely cover. Add the star anise and bring to the boil. Reduce the heat and simmer for about ten minutes. Take the pot off the heat, cool and infuse overnight. The next day strain the liquid into a clean pot, add the sugar or honey (the sweeter the better), lemon juice and the ginger powder (if are using fresh ginger cut into thin slices and add them to the simmering sorrel at the beginning). Boil the liquid again until the sugar dissolves and it reduces a little. Strain again if using powdered ginger, pour into strerilised jars and refrigerate. Dilute and serve with sparkling water, champagne, cava or prosecco.

1 kg Sorrel
2 tablspoons ginger
1 star anise
1 Lemon
Sugar or honey
water

Ken Doherty is a chef and journalist