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Ingredients: 2 cups dried hibiscus petals (sorrel or flor de jamaica) 1 tbsp grated fresh ginger (or more for extra zing) 8–10 whole cloves 2 cinnamon sticks 6 cups water ½ cup brown sugar (adjust to taste) Juice of 1 lime or lemon Optional: orange peel or a few allspice berries Optional (adult version): ¼ to ½ cup dark rum Instructions: Boil the Base: In a large pot, bring water to a boil. Add hibiscus petals, grated ginger, cloves, cinnamon sticks, and any optional spices (like orange peel or allspice). Steep: Once it reaches a boil, turn off the heat. Cover the pot and let it steep for at least 6 hours or overnight for a deeper flavor. Strain: After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl or pitcher to remove solids. Sweeten and Brighten: Stir in brown sugar and lime/lemon juice while the mixture is still slightly warm. Mix until sugar fully dissolves. Taste and adjust sweetness as desired. Chill and Serve: Refrigerate for at least 2 hours before serving. Serve cold over ice. Optional: Add dark rum to taste once the sorrel is fully chilled.