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Sorrel is a naturally sour drink that is tempered by the sweetness of cane sugar, and a variety of heady, island spices, including nutmeg, cloves, and cinnamon. In this recipe, I wanted to turn up the volume of the tartness in the sorrel, and punch up its overall citrus undertones. Both of these flavors naturally complement the unprocessed oceanic taste of the sea salt.
For the prepared sorrel drink:
Wash and peel each sorrel flower by removing the outer thistles and inner seed. I only use the sepals and no other part of the sorrel. Once this is all done, rinse the sepals once more just to ensure that any debris is removed. Place in a large pot and cover with the water.
Slice open the vanilla pod and scrape out the beans and also place in the pot; if using vanilla extract, make it the last ingredient you add along with the ginger extract.
Add cloves, lime, lemon, and orange zest, nutmeg, and cinnamon stick. Add the sweeteners (honey and sugar) and stir to dissolve.
Bring the mixture to a gentle (not rolling) boil until the color of the petals are considerably lightened and softened. Add the lime and lemon juice.
Strain the drink through a fine sieve into a heat-proof pitcher. Stir in ginger extract and banana extract. Let it cool.
For the margarita:
Mix all of the ingredients in a medium pitcher and whisk vigorously to incorporate. Rub a lime wedge around the rim of the margarita glass and roll the glass in a bowl of coarse sea-salt. Fill with crushed ice, and garnish with a slice of lime.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!