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White Bissap Juice

I recently realized that folks aren’t as used to white Sorrel as they are to red Sorrel. For that reason, I am excited to bring you this recipe, which I hope you like. The white Sorrel plant is also a member of the hibiscus family. Unlike the red Sorrel which you can boil a couple times and still get a good red colored juice out of it, the white Sorrel isn’t as strong and shouldn’t be boiled more than once. If you’re interested in buying the white sorrel, email or DM me as I might be able to hook you up.

Ingredients

  • 3 cups white sorrel
  • 10 cups water
  • 3 cups pineapple juice
  • 3/4 cup sugar (or more, depending on taste)
  • ½ tsp vanilla extract
  • ½ tsp pineapple extract
  • ½ tsp orange blossom water
  • Mint leaves
  • Pineapple skin (optional, but recommended especially if using fresh pineapple juice)

Tools

Directions

  • Rinse the white sorrel leaves thoroughly in water

  • Combine the pineapple skin, sorrel leaves, and water in a large pot; then, bring to a boil
  • Boil for at least 15 min; then, strain in a large bowl
  • Add the pineapple juice, the sugar, and the extracts
  • Mix/combine everything using a spoon or spatula
  • Let sit for a few minutes to cool down and transfer to a jug
  • Serve juice over ice and enjoy!

 

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Notes

  • Please note that white sorrel is a bit tarter and tangier than red sorrel
  • The extracts I used are my favorites for this drink. Feel free to play with any flavor(s) you have in your pantry.

 

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Make sure to tag me @theblvckgourmet on Instagram if you try this recipe and use hashtag #bgrecipe.

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