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4 cups sorrel

6-8 cloves

Pieces of orange peel

8 cups boiling water

Sugar to taste

¼ cup rum (optional)


Remove the seeds from the sorrel; put into a jar with cloves and orange peel. Pour boiling water over sorrel. Cover jar and let stand for 24 hours. Strain sorrel liquid. Sweeten to taste. Bottle and store in refrigerator. If rum is used, add before bottling. Serve cold. Recipe makes 2 ½ quarts (2.5 L).

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