1 oz. dried sorrel or roselle sepals 3 inch piece of cinnamon stick 3 x 1 inch strip of orange peel 3 cloves, whole 1½ cups sugar 2 quarts boiling water ¼ cup medium-dark rum ½ teaspoon ground cinnamon ¼ teaspoon ground cloves
Place the sorrel sepals, cinnamon stick, orange peel, whole cloves and sugar in a large jar and pour a boiling water over them. Cover with foil or plastic wrap, and set aside at room temperature for 2 or 3 days.
Strain the liquid through a fine sieve, return it to the jar, and stir in the rum, ground cinnamon and ground cloves. (Discard the spices left in the sieve).
Let the liquid stand at room temperature for another 2 or 3 days.
Strain through a fine sieve lined with cheesecloth and refrigerate until thoroughly chilled.