Jamaican Dry Sorrel & Fruit Puree For Cake Recipes || Jamaican Sorrel Recipes 

Wow thank you ! You've answered all the questions i kept asking my self to try to make the sorrel cake !

Thanks for sharing! I keep my fruits soaking in a food grade bucket all year round in wine & rum...☮️😊❤️

Thank you so much for this video 👍🏾

Thanks very much for sharing this well needed and useful information.

This looks sooooo flavourful!

I really do appreciate this video because I was wondering how to use the dry sorrel since we hardly even gets fresh sorrel here in America but that's so much for your method it surely help alot I had to subscribe to your channel after watching great idea🙌❤

I like when the receipe is written

Thank you so much for this video it was very helpful because I was wondering what to do if you don't have fresh sorrel now I know what to do thanks for sharing nuff love 😘😘😘

Thanks for sharing another amazing recipe can you please show how to make jamaican Bammie please thank you

You can use Port Wine to replace the Red Label

I am going to try this but I will add ginger in my mix. Thanks for sharing

I think i like ur way just need to know if a the same sorrel u use r fresh one

Ms. Tracy can you leave the blended mixture of the sorrel and the fruits in a glass jar for awhile until ready to bake , please let me know thanks and thank for the vedio.

That's how i do mine

Hello I want to know if the sorrel is pureed with the fruits and also if the orange peel is taken out before you puree your fruits?

Good day do you use the same sorrel that was used for the mixture for the puree?

Quick question the sorrel u soak with thr fruits is it fresh sorrel r the one u get the liquid from please answer mi please??

When you puree the dry Sorell it have dry stem would all the dry stem be puree and you would not be able to taste it in the cake.

How would u use the fresh sorrel though.. I can't get the colour

I blended the sorrel after I have draw it and bake the sorrel cake. However the texture was different. It wasn’t smooth as a black cake would be after blending the fruits.

How much sorrel?

I cannot really see how the puree is formed. Seemed like its been skipped