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Old 12-17-2008, 09:39 PM   #1
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Join Date: Nov 2008
Location: The South
Default Yellow sorrel tea

This is a good, faintly lemony tea, great for hot days. I keep it on hand in the fridge all summer.

Take a big handful of yellow sorrel -- be sure to cut off any stray roots and wash off the dirt. Put sorrel and cold water into a wide-mouthed kettle (I use a camp-style percolater with coffee apparatus removed) and bring just to a boil. Turn off the heat and let it steep for at least ten minutes. Pour off the liquid, discarding the sorrel (the filter on the camp percolater comes in handy here), and sweeten to taste. I find I like it best just barely sweet -- 1/8 to 1/4 cup sugar to a couple quarts of tea.

I'm sure this could be made with other Oxalis spp. as well, but I have so much of the yellow stuff I haven't bothered. Any sheep sorrel I find goes in salads.

Editing to add that too much oxalic acid isn't good for you, so I think of sorrels as a condiment. The tea is mostly water, the sheep sorrel is a flavoring for a salad composed mostly of something else. You don't want to eat tons and tons of the stuff; I wouldn't use it as a pot green, for example.

Last edited by JennyC; 12-17-2008 at 09:42 PM. Reason: Don't want to poison anybody!
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