Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 09/01/2013 Thank you for this recipe. I'm grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup - 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.
Back to Sorrel-Lime Cooler All Reviews for Sorrel-Lime Cooler - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Sorrel-Lime Cooler Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup agave nectar 1/2 cup water 3/4 cup thinly sliced sorrel leaves 4 limes, quartered, plus 4 thin rounds, for garnish 40 ounces seltzer, chilled
Cook’s Notes Alternatives: Sorrel has such a distinctive flavor that there’s really no substitute. But you could add extra dimension by using an herb with a hint of anise – basil, say, or tarragon. A splash of gin would be pretty great, too.
Gallery Sorrel-Lime Cooler
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Gallery
Sorrel-Lime Cooler
Sorrel-Lime Cooler
Sorrel-Lime Cooler
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup agave nectar 1/2 cup water 3/4 cup thinly sliced sorrel leaves 4 limes, quartered, plus 4 thin rounds, for garnish 40 ounces seltzer, chilled
Directions
Combine agave nectar and water in a small saucepan. Bring to a simmer over medium heat, stirring. Let syrup cool completely, then transfer to a blender and puree with sorrel until smooth. Pour syrup through a fine sieve into a bowl and discard solids.
Squeeze lime quarters into a large pitcher. Add quarters to pitcher and gently smash with the back of a wooden spoon to release the oils in the rind. Add sorrel syrup and seltzer. Serve over ice, garnished with lime rounds.
Cook’s Notes Alternatives: Sorrel has such a distinctive flavor that there’s really no substitute. But you could add extra dimension by using an herb with a hint of anise – basil, say, or tarragon. A splash of gin would be pretty great, too.
Cook’s Notes
Alternatives: Sorrel has such a distinctive flavor that there’s really no substitute. But you could add extra dimension by using an herb with a hint of anise – basil, say, or tarragon. A splash of gin would be pretty great, too.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/01/2013 Thank you for this recipe. I'm grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup - 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 3 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 09/01/2013 Thank you for this recipe. I'm grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup - 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.Martha Stewart Member
Rating: Unrated 09/01/2013
Thank you for this recipe. I’m grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup - 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.
Rating: Unrated
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