Zhenreenah Muhxinga shares a recipe for a festive tipple using dried sorrel

Equipment

4 Litre Stainless Steel Pot
large Strainer
large container with lid

Ingredients (Makes 10 cups)

2 ½ cups dried sorrel
3 oz fresh ginger, grated
5 pimento berries
10 cups boiling water
2 cups sugar
2 Tbsp lemon juice
¾ cup white rum

Method

1. Place sorrel, ginger and pimento berries in a large pot or mixing bowl
2. Pour boiling water over the ingredients; stir and place in fridge overnight to steep
3. Using a large strainer, pour the steeped liquid into another container; use a spoon to squeeze more liquid out of the sorrel
4. Add sugar, lemon juice and rum to sorrel and stir until sugar has dissolved

Enjoy over ice!

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