Sorrel, or hibiscus tea, is an infusion made from crimson or deep magenta-coloured calyces (sepals) of the Hibiscus sabdariffa flower. It is also referred to as roselle (another common name for the hibiscus flower) or rosella (Australian), flor de Jamaica in Latin America, karkadé in Jordan, Egypt and Sudan, Chai Kujarat in Iraq, Chai Torsh in Iran, gumamela in the Philippines, bissap, tsoborodo or wonjo in West Africa, sorrel in Jamaica and Trinidad and Tobago, red sorrel in the wider Caribbean, and other names in other regions, including the U.S., where it is sometimes known as simply Jamaica. Hibiscus tea (sorrel) has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage
Bring 12 cups of water, cloves and cinnamon to a rolling boil over medium high heat.
Remove from heat and stir in dried sorrel and sugar.
Cover and allow it to steep overnight on the stovetop, 12-18 hours.
Strain using a fine mesh strainer into a bowl or large mug(pitcher). Do not pour the last bit as they may be gritty sediments at the bottom. Discard petals.
Stir to ensure that sugar has dissolved.
Pour into bottles or containers (empty rum, soda or juice bottles).
Let it sit for a few hours to allow the sugar and sorrel to learn to live in peace and harmony....
Refrigerate until ready to drink. Enjoy over ice.
Add additional water to dilute if it’s too strong for your preference, however, remember it will dilute as the ice melts.