Sorrel and Rum Liquer

Prepared by Duncan Edwards 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 the 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. Serve on ice