Step 1

In a 4- or 5-quart pot or Dutch oven, bring 3 quarts water to a boil. Add sorrel, grated ginger, cloves, and crushed allspice, and boil until the sorrel begins to plump and swell, about 8 minutes.

Step 2

Remove from heat and let stand until cooled, then continue to steep in an airtight vessel in the refrigerator for at least 8 hours and up to 3 days.

Step 3

Strain the liquid through a fine-mesh strainer or through cheesecloth into a large pitcher, pressing on solids to express as much liquid as possible. If needed, strain again until it is clear of any ginger remnants. Discard solids.

Step 4

In a 2-quart saucepan, bring 2 cups of water to a boil with the sugar. Continue to cook, stirring, until sugar has completely dissolved. Remove simple syrup from heat.

Step 5

Stir simple syrup into the strained sorrel, 1/2 cup at a time, until desired sweetness level is reached.

Step 6

Chill until ready to drink. Serve over ice.