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Sorrel and Rum Liquer


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


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


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