Jamaican Christmas Sorrel with Ginger, Cloves and Allspice

What you need

• 100 g (3 1/2 oz) dried sorrel, hibiscus sepals
• 2 l (2 quarts) water
• 60 g (2 oz) fresh ginger, sliced
• 8 whole cloves
• 6 allspice berries
• 1 orange, peel only, in wide strips
• 150 g (3/4 cup packed) dark brown sugar, or to taste
• 100 ml (scant 1/2 cup) white rum, optional

Method

Restated from the original video

1. 1

   Rinse the sorrel in a colander under cold water.

2. 2

   Bring the water to a boil in a large pot with the ginger, cloves, allspice and orange peel.

3. 3

   Add the sorrel and simmer for 10 min. The liquid will turn deep ruby red.

4. 4

   Turn off the heat, cover the pot and leave to steep for at least 4 hours, or overnight for a stronger drink.

5. 5

   Strain through a fine sieve into a large jug, pressing the sorrel with a spoon to extract all the liquid.

6. 6

   Stir in the sugar until dissolved. Taste and add more if you want it sweeter.

7. 7

   Chill for at least 2 hours.

8. 8

   Stir in the rum if using. Dilute with a little cold water if the drink is too strong.

9. 9

   Serve over ice.

Imported from yummieliciouz.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.