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Sorrel and Rum Liquer

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

Sorrel and Rum Liquer
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