->Sorrel Drink <-

1/4 pound sorrel sepals

strip of dried orange peel

cinnamon stick

few whole cloves

1 gill rum (1/2 cup American or 1/4 pint Imperial or 8 tablespoons)

1 gallon boiling water

2-3 pounds sugar

1 teaspoon powdered cinnamon

1/2 teaspoon powdered cloves

Put the dried sorrel, orange peel, cinnamon stick and whole cloves

in a gallon jar, pouring the water over. When cool, cover and leave

the mixture to steep for 2 days. Then strain off the liquid, add

sugar to taste rather sweet, add rum, powdered or ground spices

and let it stand for another 2 days before serving chilled or with

crushed ice. This is a popular drink at Christmas time when sorrel

is in season in Jamaica. The dried sorrel will last for months if

stored in a dry place.