Sorrel

• 2 quarts water
• 4 cups dried hibiscus flowers
• 3 2-inch cinnamon sticks
• 3 2-inch pieces of peeled ginger
• 10 whole cloves

1. Combine ingredients in a heavy pan over medium heat.
2. Bring to a boil, then lower heat and simmer for 10 minutes.
3. Cool mixture, then strain into a pitcher and chill.
4. If it is very strong, dilute with filtered water to taste.
5. Serve with simple syrup and dark rum on the side, for guests to add (or not).

water, flowers, cinnamon sticks, ginger, cloves

Taken from cooking.nytimes.com/recipes/1014802 (may not work)