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This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).It's a little tricky to describe a drink as "addictive" without giving people the wrong idea (it can be spiked with a splash of gin if you like). But this sparkling, restorative cooler is just what we crave after the heavy foods of winter. Its allure and backbone come from sorrel, an herb renowned for its fresh, lemony sourness. The leaves also lend a high note to salads. And when sauteed in butter, they cook down into a flavorful puddle -- in other words, an instant sauce for seafood or poached eggs.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Alternatives: Sorrel has such a distinctive flavor that there's really no substitute. But you could add extra dimension by using an herb with a hint of anise -- basil, say, or tarragon. A splash of gin would be pretty great, too.

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  • Izy B
    1 SEP, 2013
    Thank you for this recipe. I'm grateful that my dear Hungarian mother and father taught me how to make soska. We have it growing in my NJ garden. Seeds from Hungary. The taste is so much better than the sorrel plant I bought here in NJ. Anyway, we make it like this: fry 2 chopped onions in oil, add about 3-4 gallon sized ziplock bags worth of washed soska/ sorrel with stems removed. Let cook/ soften. Turn off heat. Add mixture to Vitamix ( so worth the investment), blend. Then add 5-8 tablespoons of sugar and a 1/2 cup - 1 cup of sour cream if desired. My dear dad said this was awesome. I asked my mom to help guide me in making this recipe. I know she helped me from Heaven.
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