Method:
Remove petals from sorrel, discard the seeds, place in a pot, cover with boiling water. Squeeze lime and leave in sorrel. Cover and let steep for 1-2 days. Strain the liquid, (retain the petals) and measure, for every cup of liquid add one cup of granulated sugar. Chop the petals and return to the sorrel and sugar, add the spices, orange and ginger. Boil until thick. Pour into sterilised glass jars.

Makes 16 ozs.