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2 lb Sorrel sepals
1 inch (1oz) ginger
1/2 cup sugar
3 litres of water
1/4 cup rum (optional alcohol)
1 cup red label wine (optional alcohol)
1/2 tsp ground pimento (optional)
Wash Sorrel in water(room temperature).
Grate the ginger.
Combine ginger, sorrel and pimento in a large pot.
Bring water to a boil and pour onto combined ingrdients.
Cover pot and leave to infuse for 24 hours.
Strain infused mixture add sugar, rum and red wine.
Mix until sugar is fully dissolved.
Place in fridge to chill.
Serve with ice.
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