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:

1. Remove the seeds from the sorrel petals.

2. Place water in a deep stainless steel pot.

3. Boil sorrel in the water then strain.

4. And sweeten with sugar.

5. Boil the juice down to make a thin syrup. Set aside to cool.

6. Stir in rum, brandy, or puncheon rum and bitters.

7. Pour into a sterilized container, cover, and leave to cure for 21 days.

8. After 21 days strain and bottle.

9. Leave in a cool place.

10. Serve on ice