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| What You Need: |
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1 ounce dried Jamaica sorrel, or roselle, sepals (see Glossary)
A 3-inch piece of cinnamon stick
A 3-by-l-inch strip of fresh orange peel
3 whole cloves
1½ cups sugar
2 quarts boiling water
¼ cup medium-dark rum
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
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| How To Cook: |
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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.
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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.)
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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.
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