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
dark rum
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.
Serve chilled.
