Sirop de Gwozey Peyi (Caribbean Sorrel Syrup) by @healthyalie

1h25

12 servings

🌺

400 g

Sorrel calyces

💧

2 L

Water

🍬

400 g

Sugar

🪵

1 small stick

Cinnamon stick

🫙

2 cloves

Cloves

🫙

2 pods

Star anise

🍋

1 lime zest

Lime zest

🍋

45 mL

Lime juice

🍦

5 mL

Vanilla

  1. Rinse

    Rinse the fresh roselle calyces thoroughly under cold water and drain them.

  2. Place

    Place the 400 g fresh roselle calyces and 2 L water in the large saucepan.

  3. Boil

    Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.

  4. Cover

    Cover the saucepan and remove it from the heat. Steep the roselle infusion for 20 minutes.

  5. Strain

    Strain the infusion through the fine-mesh sieve or clean cheesecloth into a clean container. Press the calyces gently with the wooden spoon to extract the liquid.

  6. Return

    Return the strained roselle liquid to the large saucepan. Add 400 g cane sugar and stir until the sugar dissolves.

  7. Add

    Add the cinnamon stick, whole cloves, star anise, lime zest, lime juice, and vanilla extract. Heat the syrup gently over medium heat while stirring.

  8. Reduce

    Reduce the heat to low and simmer for 30 to 45 minutes. Stir occasionally until the liquid has reduced and coats a spoon with a syrupy consistency.

  9. Cool

    Remove the saucepan from the heat and let the syrup cool completely. Strain out the spices if a clear syrup is desired.

  10. Pour

    Pour the cooled syrup into sterilized glass bottles using a funnel. Seal the bottles tightly.

Sirop de Gwozey Peyi (Caribbean Sorrel Syrup) by @healthyalie

1h25

12 servings

🌺

400 g

Sorrel calyces

💧

2 L

Water

🍬

400 g

Sugar

🪵

1 small stick

Cinnamon stick

🫙

2 cloves

Cloves

🫙

2 pods

Star anise

🍋

1 lime zest

Lime zest

🍋

45 mL

Lime juice

🍦

5 mL

Vanilla

Preparation Steps

  1. Step 1/10

    Rinse the fresh roselle calyces thoroughly under cold water and drain them.

    fresh roselle calyces
    🧺fine-mesh sieve

  2. Step 2/10

    Place the 400 g fresh roselle calyces and 2 L water in the large saucepan.

    fresh roselle calyces
    💧water
    🍲large saucepan

  3. Step 3/10

    Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes.

    🍲large saucepan

  4. Step 4/10

    Cover the saucepan and remove it from the heat. Steep the roselle infusion for 20 minutes.

    🍲large saucepan

  5. Step 5/10

    Strain the infusion through the fine-mesh sieve or clean cheesecloth into a clean container. Press the calyces gently with the wooden spoon to extract the liquid.

    🧺fine-mesh sieve
    🧀clean cheesecloth
    🥄wooden spoon

  6. Step 6/10

    Return the strained roselle liquid to the large saucepan. Add 400 g cane sugar and stir until the sugar dissolves.

    🍬cane sugar
    🍲large saucepan
    🥄wooden spoon

  7. Step 7/10

    Add the cinnamon stick, whole cloves, star anise, lime zest, lime juice, and vanilla extract. Heat the syrup gently over medium heat while stirring.

    🪵cinnamon stick
    🫙whole cloves
    🫙star anise
    🍋lime zest
    🍋lime juice
    🍦vanilla extract
    🍲large saucepan
    🥄wooden spoon

  8. Step 8/10

    Reduce the heat to low and simmer for 30 to 45 minutes. Stir occasionally until the liquid has reduced and coats a spoon with a syrupy consistency.

    🍲large saucepan
    🥄wooden spoon

  9. Step 9/10

    Remove the saucepan from the heat and let the syrup cool completely. Strain out the spices if a clear syrup is desired.

    🍲large saucepan
    🧺fine-mesh sieve

  10. Step 10/10

    Pour the cooled syrup into sterilized glass bottles using a funnel. Seal the bottles tightly.

    🫗funnel
    🧴sterilized glass bottle

Composition

Ingredients

Types

Liquid, Spices, Fruit

Ingredients

Sorrel calyces, Water, Sugar, Cinnamon stick, Cloves, Star anise, Lime zest, Lime juice, Vanilla

Notes

Sorrel calyces (fresh, or 250g dried), Sugar (300 to 500g depending on taste), Cinnamon stick (small), Lime juice (juice of one lime), Vanilla (mentioned in voice-over, amount not given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free

Calories

70 kcal

Macro nutrients

Carbohydrates: 18g, Sugars: 17g, Protein: 0.1g, Fat: 0g, Fiber: 0.2g

Nutritional Information

Minerals

Potassium: 25mg, Calcium: 8mg, Iron: 0.2mg

Vitamins

Vitamin C: 3mg, Vitamin A: 15µg RAE

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large saucepan, fine-mesh sieve, clean cheesecloth, wooden spoon, citrus zester, citrus juicer, funnel, sterilized glass bottle

Appliances

Stove

Type

Type

Type Of Dish

Drink, Sauce

Occasions

Christmas, Holiday celebration, Cocktail party, Dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean

Geographic

Martinique, Caribbean / Antilles

Various

Aspect

Texture

Syrupy, Smooth, Pourable

Flavors

Tart, Sweet, Floral, Spiced, Citrusy, Fruity

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 7 days (Keep unopened in a properly sterilized and tightly sealed bottle,Store away from direct light and heat), fridge : 30 days (Refrigerate after opening,Keep in a clean, tightly sealed sterilized glass bottle,Discard if mold, fermentation, cloudiness, or an off smell develops), freezer : 6 months (Freeze in airtight freezer-safe containers,Leave headspace for expansion,Thaw in the refrigerator)