Growing up with my grandmother Celia Shakespeare, sorrel has always been a major part of our family's Christmas tradition. Grandma Celia made the best-tasting sorrel in my small community, Milk River. I recall watching her make it over the years and now that I am an adult I would like to say my sorrel is just about as good as 'mums'.

If you are not a rum lover, then I warn you not to try my sorrel because it has a lot of 'the good stuff' in it. My sorrel will warm you up and I bet you will need more than just a glass because one glass of my sorrel is never enough.

Ingredients

1 lb sorrel

1 cup ginger juice

1/2 cup sugar or sweeten to your liking

2 litres of water

A splash of Appleton Rum (to your liking)

A splash of Red Label Wine (to your liking)

Pimento seeds

Method

1. Grate ginger, juice and set aside.

2. Add sorrel and water in a pot and rapidly

bring to a boil.

3. Allow to boil for 10 minutes.

4. Remove from flame, add ginger, strain and let it

sit overnight.

5. Stir in sugar, add rum and wine. Feel free to add as

much rum as you can take because it adds a kick to the sorrel.

6. Put rice grains and pimento seeds in a glass

container then add the mixed sorrel and it can stay as

long as you want, even up to a year; the rum and

pimento seeds will keep it preserved

7. When you are ready, pour in glass with crushed ice

and enjoy.