Ingredients
12 cups water
2 ounce dried sorrel (dried hibiscus flowers)
2 inch piece ginger (2 ounces), thinly sliced
Juice and zest of 3 lemons
Juice and zest of 1 orange
8 allspice berries
4 cloves
2 1/2 cups firmly packed light-brown sugar
Preparation
Bring the water to a boil in a large pot. Add dried sorrel, ginger, lemon juice and zest, orange juice and zest, allspice berries, and cloves. Cover, and let steep overnight. Strain, and stir in brown sugar until dissolved. Chill in the refrigerator. Serve over ice.
