Recipe ingredients and directions:

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 liquid

measure)

1 gallon boiling water

2-3 pounds sugar

1 teaspoon powdered cinnamon

1/2 teaspoon powdered cloves

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.

Lei Gui

Bronx,NY

Category: Beverages & Drinks Recipes