Jamaican Christmas Sorrel


This is a must for Christmas in Jamaica
8 cups sorrel petals                             
2 ounces grated ginger                        
12 cups boiling water
Rum                                                    
Sugar
Place sorrel and ginger in a large container and pour on the boiling water. Cover and leave overnight, then strain through a muslin cloth or a sieve. Add a little rum to preserve and sugar to sweeten. Bottle and refrigerate.
Sorrel Plant
Makes 4 ½ pints