Ingredients
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2 pounds sorrel
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1 ounce ginger
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1 piece dried orange peel
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6 whole cloves
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12 cups boiling water
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2 cups sugar
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1/4 cup white rum (optional)
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1 cup red wine (optional)
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A few grains of rice
Directions
- Wash sorrel, crush or grate ginger.
- Place sorrel, ginger, orange peel and cloves in a stainless steel container.
- Pour boiling water, cover and leave to infuse for 24 hours. Strain, add sugar, rum and red wine and mix well.
- Pour into bottles adding a few grains of rice to each bottle to extend its shelf life.
- Allow to remain for at least one day. Serve chilled.
