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
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