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