Desserts

Sorrel granita

An intensely red, fragrant granita made from dried sorrel calyces infused with ginger and lime. Very refreshing, it is traditionally served at Christmas in Jamaica.

35 min
6 servings
Medium
Budget-friendly
🇯🇲 Jamaica

Made it? Rate this recipe

Save to favorites Add to my shopping list

Instructions

Quickly rinse the sorrel calyces under cold water, then put them in a large saucepan.
Peel the ginger, grate it finely and add it to the calyces with the cloves and the cinnamon stick.
Pour in the 2 litres of water, bring to the boil, then lower the heat and let it simmer for 15 minutes.
Turn off the heat, cover and let it infuse for another 30 minutes so the colour and aromas develop.
Strain the infusion through a fine sieve, pressing the calyces well, then add the sugar and stir until fully dissolved.
Let it cool, then stir in the lime juice.
Pour the mixture into a shallow metal dish and place it in the freezer.
Every 30 minutes, scrape the surface with a fork to form ice crystals. Repeat 3 to 4 times, then serve in glasses with crushed ice and a few mint leaves.

Variations and tips

No-cook version. Steep the calyces in boiling water off the heat overnight, then strain.

Using what's easy to find. Dried sorrel calyces can be found in African or Caribbean grocery shops; otherwise, dried hibiscus (bissap) from the shops works perfectly.