Sorrel is taken from the sorrel flower. Look for it in supermarkets with a large section of ethnic foods. Begin preparations one day ahead.
2 fingers ginger, sliced
1 C dried sorrel petals
1 T cloves
1 C water
1 lb brown sugar
Boil ginger in water. When the water is boiling add the sorrel leaves and cloves.
Allow mixture to boil for 30 minutes.
Cover and let steep overnight.
In a separate saucepan, boil 1 C water and the brown sugar to make a syrup.
Strain the sorrel mixture. Add syrup to taste.
Rum can be added if desired.