SORREL
   
Sorrel  is our favourite drink for Christmas and New Year.
To my mind  it should not be made thick and sweet, for then it becomes sickly and cloying. 
It should be a light, refreshing drink that one accepts gladly during one's 
round of Christmas visit and not one to be avoided.
The drink can be made from dried sorrel or sorrel syrup
 
8cups(3 1/2 pints, 2 litres) Sorrel petals Rum
2 oz (50 g) grated ginger           
Sugar
12cups (5 pints, 3 litres) boiling Water
Place the 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 white rum  to preserve and sugar to sweeten. Bottle and refrigerate. 
Makes approximately 4 1/2 pints (2.75 litres).
 
Submitted by Carmen Sinclair

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