Sorrel Drink Jamaica
Ingredients
- 1/4 pound sorrel sepals
- strip of dried orange peel
- cinnamon stick
- few whole cloves
- 1 gill rum (1/2 cup American or 1/4 pint Imperial or 8 tablespoons)
- 1 gallon boiling water
- 2-3 pounds sugar
- 1 teaspoon powdered cinnamon
- 1/2 teaspoon powdered cloves
Instructions
Put the dried sorrel, orange peel, cinnamon stick and whole cloves in a gallon jar, pouring the water over. When cool, cover and leave the mixture to steep for 2 days. Then strain off the liquid, add sugar to taste rather sweet, add rum, powdered or ground spices and let it stand for another 2 days before serving chilled or with crushed ice. This is a popular drink at Christmas time when sorrel is in season in Jamaica. The dried sorrel will last for months if stored in a dry place.
