Sorrel Beverage

• 3 quarts boiling water
• 2 ounces dried Jamaican sorrel (see note)
• Peel of 1 orange
• Peel of 1 lime or lemon
• 1 stick cinnamon
• 12 cloves
• 1 ounce ginger, unpeeled and grated
• 15 grains of rice
• Honey, sugar or turbinado sugar to taste (see note)

1. Pour boiling water into a large container to which has been added the sorrel, citrus peels, cinnamon, cloves and ginger.
2. Allow to steep for 24 hours.
3. Strain.
4. Discard the solids.
5. Sweeten to taste.
6. Add the rice grains (for slight fermentation).
7. Let stand another 24 hours.
8. Strain out the rice grains.
9. Refrigerate.
10. Serve cold.

boiling water, sorrel, orange, lime, cinnamon, cloves, ginger, rice, honey

Taken from cooking.nytimes.com/recipes/502 (may not work)