100 g (about 4 oz) pack of DRIED Sorrel
About 4 quarts (more or less) water
Orange peel as desired
4 - 6 Pimento berries
2 Star anise
About 3 - 4 whole cloves
Two small cinnamon sticks
Pinch of Cinnamon powder
2 tbsps lime juice (more or less)
Approximately 2 cups sugar or to taste
Ginger (I used 1/2 cup or more )
Red label wine to taste
White rum to taste
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Recipe Notes
1. If using fresh sorrel you will need to use MORE since it is not as strong as dried sorrel.
2. You may use a muslin/cheese cloth to strain your sorrel if your strainer isn't fine enough.
3.You may store the sorrel in glass bottles in the fridge. However, Sorrel can be made now and fermented at room temperature till next Christmas. For fermentation increase the sugar content significantly and store in a dark, cool place to allow that fermentation. A few grains of rice are sometimes added to the bottle of sorrel to speed up the fermentation process.
4. I was able to fill about five 750ml bottles with this batch
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