Sorrel (Hibiscus) BBQ Sauce

A tangy barbeque sauce made using dried sorrel leaves. Perfect for that summer time BBQ

BBQ sauce made with sorrel leaves

It is summer time and the weather here in South Florida is heating up!!

I know grills are being dusted off, scraped down, washed down and dragged to the side of the house to be used every day. There is going to be a lot of burgers, hot dogs, and wings.

I know one thing we are going to be using in abundance is that barbecue sauce. Yesss. We gonna be slinging that bad boy on a lot of things.

We going to go with sweet, try some honey, use some plain ones. But today, I'm introducing you to a tangy beauty of a sorrel bbq sauce.


I have been playing with some sorrel recipes for about a year now. Trying with fresh and dry versions. I still have a couple that I'm adjusting, but finally, I got this BBQ sauce one to exactly what I wanted it to be.

What is Sorrel?


Most non-Caribbean folks hear the word "sorrel" and think of the leafy green. It is not even closely related.




Sorrel, also popularly called hibiscus by our African sisters and brothers. It is easily found dried, selling in a lot of the Caribbean and Latin American supermarkets. And closer to December it can be also be found fresh.

It is sometimes referred to as Jamaican sorrel and can even be found called "flor de jamaica". This blossom is not significant to Jamaica only but is widely used in the other Caribbean islands.

The petals are steeped in hot water and usually makes a refreshing drink popular around Christmas time especially, called sorrel punch/drink. This is a herbal drink that is tangy and refreshing. Think almost a cranberry drink. Sorrel punch though is spiced up with cloves and sometimes ginger (if you are Jamaican).

Sorrel BBQ Sauce

So now think of that tangy taste for your bbq sauce. We are stepping away from the traditional sweet flavors I usually see.

Jamaican Sorrel in a bbq sauce

The color of this is so rich. When I thought of making this sauce, I really did not want it to be sweet with a touch of tangy. I wanted the sorrel flavor to be the main flavor of it. Just plain tangy.

After a few failed, ok a lot of failed attempts, I got it!!

The flavor is there. It's thick and ready to coat all the meats.

This is not a sorrel glaze. I know some people coat their hams with a sorrel sauce, that glaze is a thinner mixture. And again not to be mistaken for the sorrel glaze made from the leafy greens.

BBQ Sauce with sorrel petals

Now I'm here slathering this on wings, or just here slipping my finger and taking a lick.

What else would you want to slather this onto?




Sorrel, Jamaican Sorrel, BBQ Sauce, Summer Food, Grilling
Sauces
Caribbean, African
Yield: 1 jarPin it

Sorrel (Hibiscus petals) BBQ Sauce

A perfectly tangy bbq sauce recipe with a sorrel (hibiscus) flavor. Perfect to be used as a flavoring sauce, or for basting on to meats for that perfect summer grilling. This recipes uses hibiscus petals also known as Jamaican sorrel for the flavoring.
prep time: 10 minscook time: 25 minstotal time: 35 mins

ingredients:


  • 1 cup dried sorrel
  • 1 1/2 cups water
  • 2 1/2 cups ketchup
  • 1/2 cup molasses
  • 1/4 cup vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons pepper sauce
  • 2 tablespoons cornstarch (Divided)
  • 2 tablespoons water (Divided)

instructions


  1. Bring 1 1/2 cups water to a high boil
  2. Add dried sorrel to water then take off heat and leave to steep till cool
  3. When cooled, strain sorrel, making sure you get 1 cup of sorrel liquid
  4. In a pot, on medium heat, add ketchup, molasses, vinegar, soy sauce, garlic powder, onion powder and pepper sauce
  5. Add sorrel liquid 
  6. Combine and leave to simmer on medium-low for about 10 minutes. Stirring occasionally.
  7. Mix 1 tablespoon of cornstarch with one tablespoon of water, making sure no lumps are left in the mixture
  8. Add cornstarch mixture to pot and combine. 
  9. Leave to simmer another 8 - 10 minutes
  10. If you would like it thicker (should be sticking to the spatula and not just running off) repeat the cornstarch mix and add to pot.
  11. Once the desired thickness is achieved (with no burning), pour into a clean bottle.

NOTES:

*If storing in a plastic bottle, make sure sauce cools to room temperature

*Store in refrigerator
Created using The Recipes Generator



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Jamaican Sorrel BBQ Sauce





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