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Ingredients
1 lb sorrel sepals
1 oz ginger
Piece of dried orange peel
Piece of cinnamon stick
1 tsp whole cloves
1 tsp rice
1 gallon boiling water
3 lbs sugar (or sweeten to taste)
1/4 pt rum (I use J Wray and Nephew white rum)
Direction
Put the dried sorrel, ginger, orange peel, cinnamon stick, cloves and rice in a jar and pour boiling water over it. Cover and let it stand for a day
Strain liguid and add sugar and rum. Allow to stand for another day. Refrigerate and serve chilled
1 lb sorrel sepals
1 oz ginger
Piece of dried orange peel
Piece of cinnamon stick
1 tsp whole cloves
1 tsp rice
1 gallon boiling water
3 lbs sugar (or sweeten to taste)
1/4 pt rum (I use J Wray and Nephew white rum)
Direction
Put the dried sorrel, ginger, orange peel, cinnamon stick, cloves and rice in a jar and pour boiling water over it. Cover and let it stand for a day
Strain liguid and add sugar and rum. Allow to stand for another day. Refrigerate and serve chilled