Sorrel and Ginger

We know it’s Christmas time when sorrel flowers are ripe and ready.

Here's how I make mine:

100g dried sorrel leaves

150g grated ginger

1-2 cinnamon sticks

15 cloves

1 lemon, juice and rind

350g sugar, substitue for honey or agave (sweeten to your taste)

3 litres of water

Method

1. Put all the ingredients in the pan (excluding sugar and lemon rind once it's been juiced) 2. On medium heat, bring to a boil for 20 mins. 3. Turn off, add the lemon rind to the pan. Set aside and leave to steep. At least until cooled or overnight. 4. Strain using a sieve or muslin cloth. 5. Whisk in sugar or sweetener of your choice until dissolved. 6. Bottle it up! Should keep in the fridge for a week.