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