Prepared by Duncan Edwards
Ingredients:
1 lb sorrel sepals, cleaned
3 lbs (6 cups) granulated sugar
3 tsp Angostura bitters
1 bottle white rum or brandy or puncheon rum ( 750 ml)
8 cups water
Directions:
Remove the seeds from the sorrel petals.
Place water in a deep stainless steel pot.
Boil sorrel in the water then strain.
And sweeten with sugar.
Boil the juice down to make a thin syrup. Set aside to cool.
Stir in rum, brandy, or puncheon rum and bitters.
Pour into a sterilized container, cover, and leave to cure for 21 days.
After 21 days strain and bottle.
Leave in a cool place.
Serve on ice
