A favourite at any time of year but especially at Christmas. 

• 1 pound dried sorrel
• boiling water
• Whole cloves
• Sugar
• Salt

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!

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Photo originally from bajan-scent.blogspot.com