1. Place the sorrel sepals, cinnamon stick, orange peel, whole cloves and sugar in a large jar or crock and pour the boiling water over them. Cool, cover with foil or plastic wrap, and set aside at room temperature for 2 or 3 days.
2. Strain the liquid through a fine sieve, return it to the jar, and stir in the rum, ground cinnamon and ground cloves. (Discard the seasonings left in the sieve.)
3. Let the liquid stand at room temperature for another 2 or 3 days. Then strain it through a fine sieve lined with cheesecloth and refrigerate until thoroughly chilled. Pour into chilled glasses with or without ice; serve at once.
