Keisha Shakespeare, Staff Reporter
Sorrel Fool, a deliciously mouth-watering dessert that met and surpassed the 'want-more' factor. - PHOTOS BY WINSTON SILL/FREELANCE PHOTOGRAPHER
THEY TOOK the challenge to cook up sorrel - any way, any how - and after an exciting culinary journey, we have three winners. They are: Juley Wynter-Robertson in first place with her yummy Sorrel Fool and Spicy Sorrel Sauce; Dorritte Brown in second place with a uniquely-flavoured Sorrel Jam and, in third place, Shakespearean Sorrel Wine from Celia Shakespeare.
We received recipes for cakes, puddings, sorrel drinks, desserts and sauces but judges were on the hunt for originality and the distinct taste of sorrel.
Judges Darren Lee - executive chef at Strawberry Hill Hotel, Marilyn Bennett of J. Wray & Nephew, and Lovelette Brooks, Special Projects Editor of The Gleaner, were impressed with the overall quality of the entries but also offered useful advice for entrants to correct areas of weakness.
