Ingredients:
1 lb sorrel sepals, cleaned 3 lbs (6 cups) granulated sugar 3 tsp Angostura bitters 1 bottle white rum or brandy or puncheon rum ( 750 ml) 8 cups water
Directions:
Remove the seeds from sorrel petals.
Place water in a deep stainless steel pot.
Boil sorrel in the water then strain.
And sweeten with sugar.
Boil the juice down to make a thin syrup. Set aside to cool.
Stir in rum, brandy or puncheon rum and bitters.
Pour into a sterilized container, cover and leave to cure for 21 days.
After 21 days strain and bottle.
Leave in a cool place. (Do not tell your friends How much you made. Schhh)
Serve on ice
Comentarios