Gourmet Veggie Mama

Sorrel Mojito

As the weather changes (two steps forward, one step back around here, it seems) and our fall garden flourishes, I have a bunch of fun new ingredients to play with. So, in addition to hearing about new and inventive ways to use kale and chard, you lucky readers also get to hear about a cocktail straight from the garden today!

We never would have planted sorrel in our fall garden if we hadn’t taken a vacation to Iceland a few years ago. Weird, I know, but there it is.

Leihujukur lava field and geothermal area

Gratuitous Iceland photo post.

Our hands-down favorite dining experience in the country was in the northern city of Akuryeri* at a restaurant called Fridrik V. Our multi-course meal was sumptuous, but the part that really stuck with me was our pre-dinner drink. We asked the host to bring us something quintessentially Icelandic, and he made us sorrel mojitos. Sorrel, being a cold-weather crop, apparently grows during the summer in Iceland, and since we were there right on the cusp of the season, the leaves were tiny, but tasty.

* Pronounced roughly eye-kur-ee — Took me a while to get that one down!

We loved this fresh, interesting take on a traditional drink, so when we saw a sorrel seedling at the garden store, we grabbed it. So yeah, we basically added this plant to our garden in order to make a drink with it. I’m sure we will come up with other uses as well, but this one was lovely.

Sorrel mojito


The leaves on our plant are decidedly not tiny, so it made the muddling a bit easier (although I did use a few more, knowing they’d be less flavorful than new, tiny leaves.

Finally, the sping-y goodness of a traditional mint mojito has a fall counterpart! The tart, refreshing flavor of the sorrel is a great stand-in for mint, while still being different enough for this drink to stand on its own. It’s perfect for sipping on the back porch while enjoying the beautiful weather and contemplating whether you should go grab a fleece. Enjoy it while it lasts!

Sorrel Mojito
Serves: 1
  • 2 oz light rum
  • 2 Tbs lime juice
  • 1 Tbs + 1 tsp sugar*
  • 6 sorrel leaves (or more, depending on size), roughly torn apart, plus one more for garnish
  • club soda
  1. Mix the rum, lime juice, sugar, and torn sorrel leaves in a shaker with ice.
  2. Shake until very cold and strain into a glass over plenty of ice. Add the ice cubes from the shaker for extra tastiness.
  3. Top off with just a splash of club soda — don’t overdo it! Garnish with the remaining sorrel leaf.
* I use Baker’s sugar because it is quick-dissolving and great for making drinks, but regular granulated sugar should work fine.


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6 Thoughts on “Sorrel Mojito

  1. How funny-if I had seen this post 6.5 yrs ago I may have made a better go of my very first CSA. Sorrel did me in that year. I couldn’t find a way to like it. I switched CSAs and have never seen it since.

    With rum and sugar, however, now you’re talking.
    kirsten@FarmFreshFeasts recently posted..Sweet Potato (Leftover Halloween) Reese’s Pieces Oatmeal CookiesMy Profile

  2. it’s true – when we got sorrel from the farmer’s stand once i wasn’t sure what to do with it. did you know it’s slightly poisonous? that’s why it’s so bitter! i like the idea of rumming it up for sweetness 🙂

    rum = yum.

    thank you for sharing with the Wednesday Fresh Foods Link Up! I looks forward to seeing you again this week with more wonderful seasonal & fresh/real food posts. xo, kristy.
    kristy @ Gastronomical Sovereignty recently posted..I Was Kissed by a Frenchie!My Profile

  3. Cheers is right! Looks refreshing and delicious 🙂

    Thanks for sharing and linking up…
    Heather @ In Her Chucks recently posted..What I Ate Wednesday #13My Profile

  4. Pingback: What’s in the Box? #51 « In Her Chucks

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