Steps
- Rinse 115g of dried sorrel flowers and put in a large pot with 85g of grated fresh ginger, 1 tablespoon of allspice berries, 1 teaspoon of whole cloves, and 1 cinnamon stick.
- Add 2400ml of water and bring to a boil. Remove from the heat and cover. Let cool, then refrigerate to steep for at least 8 hours.
- Strain and discard the solids. Stir in 1 cup of brown sugar until dissolved. Pour over ice and garnish with orange slices.