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THE GLEANER ’ S CHRISTMAS COOKBOOK 2012
42
Sorrel Drink
INGREDIENTS
1
/
8
teaspoon ground allspice
(pimento) or about 12 whole
allspice (optional)
6 oz dried sorrel
2 rounded tablespoon dry ginger
8 cups water
2
1
/
2
cups water for re-draft
1
1
/
2
cups white sugar
Yields 8
1
/
2
cups of drink
METHOD
1. Spread the sorrel out on
aluminium foil or a white cloth,
which will make it easy to spot
and remove any debris or unfit
sorrel pieces.
2. After you have cleaned the
sorrel pour it into a large cooking
pot with 8 cups of water. Add the
two rounded tablespoons of
ginger.
3. Boil the mixture for 10
minutes after it begins to boil.
Remove immediately and pour
through a strainer into a suitable
container.
4. Return the remains from the
strainer to the cooking pot and
add 2.5 cups of water. Bring to a
rapid boil again and remove after
10 minutes.
5. Strain the mixture and
discard the residue.
6. Sweeten with 1.5 cups of
white sugar or to taste.
7. Cool then serve over ice.
Refrigerate the remainder.
Christmas Eggnog
INGREDIENTS
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1
1
/
4
cups sugar
2
1
/
2
teaspoons vanilla essence
1 teaspoon cinnamon,
ground
1
/
2
teaspoon nutmeg, ground
METHOD
In a saucepan, over low
heat, blend the milk,
cinnamon, cloves and half a
teaspoon of the vanilla
essence.
Keep stirring while mixture
heats, and remove from heat
just before boiling point.
In a bowl, mix together the
sugar with all those egg yolks.
Make sure you whisk them
well so that they are light and
fluffy.
Gently and a little at a
time, pour in the milk
mixture while continuing to
whisk.
Transfer mixture back into
your saucepan over a medium
heat while continuing to stir.
Keep stirring until your egg
nog mixture starts to
resemble custard.
Never let the mixture
reach boiling point.
Pour and strain the
mixture into a jug, making
sure to remove the cloves.
Stand jug in the fridge for
an hour or two
Gently stir in cream, light
rum, remaining vanilla and
ground nutmeg
Put back into the fridge
overnight.
Serve in cups with a little
extra ground nutmeg,
cinnamon or baking cocoa
sprinkled lightly on top.
Serves 8