Jamaican Sorrel Chiffon Pie



16 ounces sorrel juice (For best results reduce 24 oz on low heat to make 16ozs, cool)
1 tablespoon lemon juice
2 tsp rum
1/8 teaspoon salt
1/2 cup boiling water
1 package lemon flavored gelatin
2 egg whites
1/4 cup sugar
1/2 cup chilled heavy cream
1 9 inch baked and cooled pie shell
Combine sorrel, lemon juice, rum and salt in saucepan. Heat to boiling, remove from heat. Pour water over gelatin. Stir until gelatin is dissolved. Add sorrel mixture; blend. Cool and chill in refrigerator until almost set, about 1 to 1 1/2 hours. Beat egg whites until stiff, add sugar gradually. Drop onto chilled sorrel mixture. Beat cream until stiff. Fold with egg white mixture into chilled sorrel mixture. Pour into baked pie shell and chill in refrigerator until set, about 2 hours.