Ladies Corner Magazine was fortunate to have been able to feature Executive Chef Doreen Prei in our winter edition. She is the Executive Chef at May, Art Gallery of Alberta, Edmonton. She is also a food columnist with CBC’s Radio Active. She is an award winning chef. In 2015, she won the Gold Medal Prize at the Canadian Food Championships. Prei is a Michelin star trained chef who has cooked in private restaurants and hotels in Germany, Ireland and Canada.
-In a large sauce pot add the sorrel, ginger, allspice,cloves, cinnamon, orange peel and water
-Bring to a boil for about two minutes then reduce to a simmer for 2-3 hrs
-Remove from heat then let sit and cool for an additional 2-3 hours ( the longer the better)
-Use the sugar to make a simple syrup ( which works better for incorporating in the sorrel)