Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

To serve, spread a large platter with yoghurt, top with ezme and fish. Sprinkle with pistachios and micro red vein sorrel. This recipe also calls for cooling, resting (see method). Balmain & Rozelle ...

Sorrel isn’t just a drink—it’s a vibe! This beloved Caribbean ingredient is known for its bold, tangy flavor and vibrant ruby-red hue. In this recipe, we take the festive charm of sorrel and turn it ...