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Sorrel Drink- Jamaica

1/4 pound sorrel sepals
strip of dried orange peel
cinnamon stick
few whole cloves
1 gill rum (1/2 cup American or 1/4 pint Imperial or 8 tablespoons)
1 gallon boiling water
2-3 pounds sugar
1 teaspoon powdered cinnamon
1/2 teaspoon powdered cloves

Put the dried sorrel, orange peel, cinnamon stick and whole cloves
in a gallon jar, pouring the water over. When cool, cover and leave
the mixture to steep for 2 days. Then strain off the liquid, add
sugar to taste rather sweet, add rum, powdered or ground spices
and let it stand for another 2 days before serving chilled or with
crushed ice. This is a popular drink at Christmas time when sorrel
is in season in Jamaica. The dried sorrel will last for months if
stored in a dry place.

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