- 9 ounces dried red sorrel buds
- 3 teaspoons grated ginger
- 3 strips dried orange zest
- 1 white clove
- 1 quart water
- 2/3 cup white sugar
- ice cubes
- Combine sorrel, ginger, dried orange zest, and clove in a bowl.
- Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight.
- Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.