Sorrel Drink (Trinidad)

• 8 ounces dried sorrel
• 2 cinnamon sticks (each approximately 3 inches long)
• 1 piece orange peel (fresh or dried, approximately 3 by 1-inch)
• 12 whole cloves
• 10 -12 cups water
• 1 1/2 cups sugar (or more to taste. Granulated will give a better colour.)
• Grown up version
• 1/4 cup rum (or more, to your taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
2. Cool and cover with foil or plastic wrap and set aside at room temperature to steep for 2 hours or overnight. I have seen recipes that say let it steep for 2 -3 days but quite frankly in my household we can never wait that long to drink this!
3. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Strain the liquid through a fine sieve into a jar and refrigerate. (Discard the spices left in the sieve). NB. The sorrel will stain so use a non-reactive glass jar or bowl. Don't use plastic.
4. For the adult version:
5. In a non-corrosive pot, bring 10 cups of water to a boil then add the sorrel, sugar, cinnamon stick, whole cloves and orange peel and stir continuously while the mixture boils for one minute.
6. Add the rum. Cool and strain through a fine sieve into a jar. Discard the spices left in the sieve.

sorrel, cinnamon, orange peel, cloves, water, sugar, version, rum, ground cinnamon, ground cloves

Taken from www.food.com/recipe/sorrel-drink-trinidad-197234 (may not work)