Sorrel Liqueur Recipe D.I.Y.
Hey Guys and Gals!
Are you looking for an awesome Sorrel Liqueur? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Sorrel Liqueur in the world.
- 1 lb sorrel (2 ½ lbs, seeds removed, should give 1 lb)
- 1 teaspoon bitters
- 4 cups of white rum
- 8 cups of water
- 2 cups white sugar
Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)
Rinse the sorrel well. Place in a pot with the water and cook until the petals are softened, about 20 minutes.
Remove from the heat and strain through a fine strainer.
Place the sorrel pedals in the container you plan on using to age your liqueur in, pour in the rum and place inside the bitters to into the container.
Put the liquid back in the pot and add the sugar. Over medium heat stir to dissolve the sugar, let the sugar water cool. Pour the sugar water into the container then close it.
Aging, Straining, filtering, and Drinking Your Sorrel Liqueur
Shake well and store away from sunlight in a cool and dry place for a minimum of 3 weeks.
After 3 weeks or more of aging, strain your liqueur through several layers of cheesecloth.
It helps to moisten the cheesecloth first so the liquid permeates more smoothly.
Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.
If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.
If you like the way it looks with the pedals inside you can leave them.
For those with a sweet tooth you can add in sugar, just do it slowly while your tasting the whole time.
The proper way to add sugar is to boil 2 cups of water and add 1 cup of sugar waiting for the sugar to dissolve let it cool then pouring in the sugar water slowly while tasting the entire time.
Congratulations, You Have Completed Making this Awesome Sorrel Liqueur Recipe!
You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!
Notes on Utensils and Ingredients
- Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
- Use organic ingredients to avoid pesticide residues.
Other Great Recipes for You to Check Out!
- Medlar Gin Liqueur Recipe D.I.Y.
- Achillea Clavennae Grappa Liqueur Recipe D.I.Y.
- Strawberry Gin Liqueur Recipe D.I.Y.
- Cinnamon Raisin Bitters Liqueur Recipe D.I.Y.
- Crabapple Liqueur Recipe D.I.Y.
- Cinnamon Cherry Bourbon Liqueur Recipe D.I.Y.
- Lime Liqueur Recipe D.I.Y.
- Cherry Vanilla Bitters Liqueur Recipe D.I.Y.
- Desert Lime Liqueur Recipe D.I.Y.
- Dill Bitters Liqueur Recipe D.I.Y.
- Finger Citron Liqueur Recipe D.I.Y.
- Cacao Liqueur Recipe D.I.Y.
To spirits and cheers,
Binyomin Terebelo, Master Distiller and Drinkologist.
I love hearing from you about why you love something I wrote or published or a recipe I don’t know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for buildthebottle.com Weekend Rabbi too.