A favourite at any time of year but especially at Christmas.
- 1 pound dried sorrel
- boiling water
- Whole cloves
Place the dried sorrel into a large jug, cover with boiling water and let steep for at least two hours. Pour through a strainer and sugar to taste and add a pinch of salt. Place in covered containers along with a few whole cloves and refrigerate. Serve cold or pour over ice. A dash of rum or Falernum adds some extra punch!
Current Edition of Caribbean Dreams Magazine
Photo originally from bajan-scent.blogspot.com