Step 1

In a large pot bring the water to the boil.

Step 2

Reduce the heat to medium and add your ginger and spices - cloves and pimento berries (allspice) followed by the orange peel.

Step 3

After 5 minutes add the sorrel and stir.

Step 4

Simmer on low-medium heat for 10 minutes.

Step 5

Remove the pot from the stove, cover leave to steep for 2-4 hours or preferably overnight (recommended)

Step 6

Strain and discard the excess sorrel, peel and spices

Step 7

Sweeten to taste (add rum or rum flavouring now) and serve

Step 8

Add all of the ingredients (excluding your sweetener) to your crock pot.

Step 9

Set to slow cooker on "low" on 60-90 minutes.

Step 10

Leave to steep for a few hours or overnight.

Step 11

Strain off the sorrel drink and sweeten to taste.

Step 12

Add all of the ingredients excluding the sweeten to your instant pot.

Step 13

Secure the lid and switch the knob to "sealling"

Step 14

Pressure cook on "high" for 5 minutes. Once done allow the pressure to release naturally for about 10 minutes. Then release the excess by moving the knob to "venting"

Step 15

Leave the sorrel to steep preferably overnight.

Step 16

Strain and sweeten the sorrel