INGREDIENTS
3 cups sorrel sepals
1 oz. (30 grams) ginger, crushed
1 piece dried orange peel
6 whole cloves
6 cups boiling water
2 cups granulated sugar
1/4 cup white rum (optional)
1 Tbsp. white rice
METHOD
Place sorrel, crushed ginger, orange peel and cloves in a jar.
Pour on boiling water and allow to steep for 24 hours. Strain and sweeten to taste. Add rum if necessary.
Pour into bottles adding a few grains of rice to each bottle.
Notes:
Rice added to sorrel helps to hasten fermentation.
After sorrel is made allow to remain at room temperature for at least one day before drinking