Boil 2 quarts of water. Once water is boiling, add sorrel, orange peel and cloves. Boil for 30 minutes.
Cover tightly and steep overnight.
Strain and add sugar syrup and rum (optional) to taste. Chill and serve.
Courtesy of TriniGourmet
Nothing screams "Caribbean" more than Rum and Banana
This Grenadian dessert pairs great with coffee or espresso.
Chef Bojoe cooks up a homemade dish at the Mago Estate Hotel, St. Lucia.